Pickled hot carrots are a simple pleasure. A refreshing treat found at most taquerias and a great snack with a chilly beer in the summertime. On a whim I decided to whip up a batch.
My errands consisted of nabbing the ingredients from Sunflower and tacos at Las Famosas de Jose on the return voyage. A pretty standard day that ended with my house smelling, not unpleasantly, of vinegar and onion.
After consulting a half dozen recipes and this being my first jaunt into pickling I kept it simple. After blanching the carrots I added equal parts water and apple cider vinegar, 1 cup each, 1 chopped yellow onion, a full 12 oz. jar of jalapeños with juice and a few bay leaves. An old Claussen pickle jar seemed a suitable vessel for the witches brew that would be my next week’s snack food.
The carrots turned out splendidly. Spicy, refreshing and simple. Enjoy with your favorite lager or an Italian sub!