I had never tried pickled carrots until my pickle crazy mother-in-law introduced me to them. They are now my absolute favorite type of pickle. Not exactly sure what makes these “Mexican” besides the introduction of jalapeno, but this recipe from Mexican Please is a bit different than “typical” pickled carrots because of that little kick!
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
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.