Taqueria-Style Spicy Pickled Carrots

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Whisk vinegar, water, and sea salt together in a small saucepan; bring to a low boil over medium-high heat, reduce heat, and simmer until salt is completely dissolved, about 3 minutes. Set aside.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Peel carrots; cut into ½-inch diagonal slices. Cut onion into quarters; cut each quarter into 3 strips. Cut stems off jalapeños; cut each jalapeño into 6 strips. Slightly crush each garlic clove.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Heat 1 tablespoon vegetable oil in a nonstick skillet over medium heat. Add carrots; cook, stirring occasionally, for 6 minutes. Add bay leaves, peppercorns, oregano, and cumin seeds; cook and stir for 2 minutes. Add onion, jalapeños, and garlic; cook, stirring occasionally, until vegetables are tender and fragrant but not soft, about 15 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Pack vegetable mixture into a 24-ounce wide mouth canning jar; pour in cooled vinegar mixture until liquid reaches 1 inch from the top. Pour 1 teaspoon olive oil on top; secure the lid. Cool to room temperature. The carrots are ready to serve after 1 hour but best after sitting for 24 hours.'}

📊 Nutrition Facts

Per serving (6 servings total)