Pickled Carrots Recipe

Ingredients

• 1 lb. carrots
• 1/2 red onion
• 1 jalapeño
• 1 cup water
• 2 cups white vinegar
• 1/4 cup cooking oil
• 1/2 tsp ground cumin
• 1/2 tsp dried oregano
• 1/4 tsp freshly cracked black pepper
• 2 tsp salt

Instructions

1. 1

   Prepare the vegetables: Peel and slice the carrots into ¼-inch thick slices. Slice the red onion and jalapeño into ¼-inch thick slices as well to ensure quick and even pickling.

2. 2

   Make the brine: In a pot, combine the water, white vinegar, cooking oil, ground cumin, dried oregano, salt, and freshly cracked black pepper. Bring this mixture to a rolling boil to fully dissolve the salt and release the aromas of the spices.

3. 3

   Cook the vegetables in the brine: Carefully add the sliced carrots, red onion, and jalapeño into the boiling brine. Continue boiling for about 5 minutes to slightly soften the vegetables and infuse them with the tangy and spicy flavors.

4. 4

   Transfer to jars: Remove the pot from heat and carefully pour the vegetables along with all the hot brine into sterilized jars or heat-proof containers. Let cool down before sealing and refrigerating for best flavor development.