Mexican Pickled Carrot Sticks
These Mexican Pickled Carrot Sticks want to be in your life! Crispy, delicious, and full of zip from the jalapeno. (Note: these instructions are not designed for long term canning).
Servings: 8
Calories: 46kcal
Ingredients
- 4-5 carrots
- 1 jalapeno
- 1/4 onion
- 2 cloves garlic
- 2 cups vinegar
- 1.5 cups water
- 1/2 teaspoon cumin seeds (optional)
- 2 teaspoons salt (Kosher or sea salt)
- freshly cracked pepper
- olive oil
Instructions
- Roughly chop the 1/4 onion and jalapeno. Saute them in a dollop of oil over medium heat for a few minutes, or until tender.
- Add 2 cloves minced garlic to the onion mixture, along with 1/2 teaspoon cumin seeds and some freshly cracked pepper. Saute briefly.
- Add 2 cups vinegar, 1.5 cups water, and 2 teaspoons salt to the onion mixture. Stir well and bring to a light boil. Once boiling, turn off heat and set aside.
- Peel and chop up the carrot sticks. Use the jar (minus the neck) to take a quick measurement for their length.
- Fill two pint-sized glass jars with the carrot sticks, leaving some space for the brine. Add the brine to each jar, filling to the top with the liquid. Seal and give them a good shake.
- They'll need a few hours for the pickling brine to take full effect. Store in the fridge, sealed, where they'll last for a few weeks.
Notes
Note that Kosher or sea salt are typically used for pickling. The additives in table salt will sometimes affect the brine so it isn't recommended.
Glass containers seem to be the best choice for storage of this vinegar based brine. Metallic containers not recommended.
It's also best practice to use a non-reactive pan when heating up the vinegar.
Nutrition
Calories: 46kcal