Yes, the “pickle party,” as one of you so perfectly dubbed it, is still going over here, and it’s getting hotter. (There’s a Nelly joke in there somewhere…) These pickled carrots are the perfect start to a Mexican-themed meal, but if you’re anything like me, they’ll eventually just become a regular happy hour snack. Salty, sour, spicy. All the good things.
I’ve made them with and without fresh oregano, and they’re great both ways. The pickling process seems to make the jalapeños extra hot, so feel free to remove them before serving if that’s not your thing. They ended up in the margaritas at our last taco night, but I can’t confidently recommend them for garnish. Pickle on, friends!
- 5-6 carrots, peeled and sliced into ½” rounds (I like to cut mine on the bias)
- 1 jalapeño pepper, stem removed, sliced into ½” rounds
- 1 shallot, thinly sliced
- 1 large sprig fresh oregano (optional)
- 2 cloves garlic, roots removed
- 2 bay leaves
- 1 cup apple cider vinegar
- ½ cup water
- 2 tablespoons kosher salt
- 1 tablespoon dried oregano
- 1 tablespoon granulated sugar
In a large bowl, toss the carrot, jalapeño and shallot together. Stir for variety, and then pack them into a 16-ounce jar (or similar glass container). Add the garlic and bay leaves.
In a small sauce pan, combine the vinegar, water, salt, dried oregano and sugar over high heat. Bring to a boil and stir until the sugar and salt have dissolved. Carefully pour the hot liquid over the vegetables. You might not need all of the brine, but make sure the vegetables are well-covered. Close the jar, and let it come to room temperature. Transfer to the fridge and store overnight. The carrots will be tart and spicy the next day!