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Prep time
30 minutes
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Cook time
15 minutes
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makes
2 jars
Author Notes
Pickled carrot, red onion, & jalapeño done in the style of my favorite Mexican taquerías. —Amy Hebert
Ingredients
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1 teaspoon
cumin seeds
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2 cups
white vinegar
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2 cups
water
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2 tablespoons
pickling salt
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1 teaspoon
pickling salt
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2 teaspoons
dried Mexican oregano
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1/2 teaspoon
black peppercorns (lightly crushed)
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6-8
jalapeños
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1
red onion
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2 3/4 pounds
carrots
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8
garlic cloves
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8
dried red chilis
Directions
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Prep the vegetables for pickling:
Peel the carrots, then cut 1/4 inch slices on a diagonal bias.
Seed the jalapeños, then cut 1/4 inch slices.
Peel the red onion, then cut 1/4 inch slices.
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Prep the pickling liquid:
Use a medium saucepan (3 quart or larger). Add the vinegar, water, pickling salt, dried Mexican oregano, and lightly crushed black peppercorns.
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Pickle the vegetables:
Add the sliced carrots, jalapeños, and red onion to the pickling liquid.
Cover saucepan with a lid.
Bring to a boil over high heat then turn heat off and leave covered.
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Toast the cumin seeds:
Use a small skillet. Add the cumin seeds and toast over medium-high heat. Stir often until the seeds are golden and fragrant, then transfer to a small dish to cool. (1 to 2 minutes)
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Prep each jar for pickles and pickling liquid:
Add 1/2 tsp of toasted cumin seeds.
Add 4-6 dried red chilis.
Add 4 cloves of garlic.
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Jar the pickles and pickling liquid:
Uncover the saucepan with pickles and pickling solution.
Divide the pickled carrots, jalapeños, and red onion evenly between both jars.
Top each jar off with warm pickling liquid, leaving 1/2 inch of headspace in each jar.
Seal each jar and refrigerate.
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Pickles are ready-to-eat after resting overnight. Refrigerate for up to 1 month.
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