Taqueria-Style Pickled Carrots for Canning

Jun 04, 2023June 4, 20230 1
Taqueria-Style Pickled Carrots Recipe
in Side

Prep

30 min

Cook

5 min

Ready In

35 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 teaspoon cumin seed
2 cups white wine vinegar
2 cups water
2 tablespoons kosher salt , divided
1 additional teaspoon kosher salt
2 teaspoons dried oregano ( Mexican oregano preferred )
1/2 teaspoon black peppercorns , lightly crushed
1 small red onion , peeled and cut into 1/8-inch slices
2 -4 jalapeno chiles , quartered ( seeded for less heat )
2 3/4 lbs carrots , peeled and cut on a bias 1/2 inch thick
8 garlic cloves , peeled
4 small dried red chilies ( optional )

Nutrision Information

Servings Per Recipe
12
Calories
50
Sugar
3g
Fat
0g
Taqueria-style pickled carrots are a common condiment in Mexican cuisine. These brightly colored and flavorful carrots are often served alongside tacos, burritos, and other dishes. The pickling process gives the carrots a tangy, slightly sweet and spicy flavor, making them a perfect addition to any meal. This recipe is great if you are looking for a way to add some zing to your favorite dishes or if you want to preserve your excess carrot harvest for later use.

Instructions

1.In a small skillet, toast the cumin seeds on medium heat for 1-2 minutes or until fragrant.
2.In a large saucepan, combine the white wine vinegar, water, 1 tablespoon of kosher salt, oregano, black peppercorns, and toasted cumin seeds.
3.Bring the mixture to a boil over high heat, stirring until the salt is dissolved.
4.Reduce the heat to low and let simmer for 5 minutes.
5.In a large bowl, combine the sliced red onion, jalapenos, carrots, garlic cloves, and dried red chilies (if using).
6.Add the additional teaspoon of kosher salt and toss to coat.
7.Pour the hot vinegar mixture over the vegetables, making sure the vegetables are completely covered.
8.Let cool to room temperature, stirring occasionally.
9.Once cooled, transfer the vegetables and liquid to sterilized jars.
10.Store in the refrigerator for up to 2 weeks or process in a hot water bath for long-term storage.

PROS

These pickled carrots are tangy, slightly spicy, and add a flavorful crunch to any dish.
They are also low in calories, making them a guilt-free snack.

CONS

This recipe requires some effort for canning, but the result is worth it if you want to preserve the carrots for a longer period of time.

Also, while the jalapenos can be adjusted to your preferred level of heat, the recipe may be too spicy for some.

HEALTH & BENEFITS

Carrots are packed with nutrients such as beta-carotene, fiber, and vitamin K1, which can support bone health.
Additionally, pickling the carrots may help improve gut health by promoting healthy bacteria in the digestive system.

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