Sometimes you end up with too many carrots in your fridge with no real purpose. My old standby recipe for too many carrots (it’s a common thing here) is Carrot Coconut Soup. This Summer I started pickling onions (I’ll share my technique another time!) and so I thought, why not make some Spicy Pickled Carrots while I was at it?
These pickled carrots have a good OOOMPH to them. The curry adds some depth, the jalapeno adds a little heat and the tangy-sweet brine brings out the sweetness in the carrots. I brought some to a party to put with a cheese board and they were demolished. My favorite part is that they maintain their crunch. They are a much better thing to reach for when you’re craving something crunchy like potato chips (which is like all the time for me!).
Ingredients are gathered. You could totally use white vinegar if you don’t have champagne vinegar.
Prep your carrots and jalapeno!
First, we are going to make the brine.
You heat the curry powder in a skillet. You want to activate all that flavor.
Pour the sugar, and vinegar in. Cook to dissolve the sugar.
Brining liquid goes into the jar of carrots and jalapenos. Do a better job at not spilling. Oof.
Let sit until cool. This cooks the carrots slightly so they still maintain a nice crunch.
Put a lid on! Keep refrigerated!
Another really good meal prep idea for you!
I add them to salads and snack on them! I’ll add the sliced jalapenos that are pickled onto my sandwiches.
Spicy Pickled Carrots
fills 1-quart jar
recipe adapted from Ad Hoc at Home
- 10 medium carrots, or 20 baby carrots, peeled
- ½ teaspoon yellow curry powder
- 1 cup champagne vinegar
- ½ cup sugar
- ½ cup water
- ¼ jalapeno, seeded and thinly sliced
Cut the medium carrots in half and place in quart-sized jar with the sliced jalapenos and set aside.
Put the curry powder in a medium saucepan and heat over medium heat, stirring constantly for 1 to 1 ½ minutes, or until fragrant. Add the vinegar, sugar, and water. Simmer until pickling liquid bubbles, about 3 minutes. Pour brining liquid into jar with the carrots and let sit until liquid cools to room temperature. If the brine doesn’t reach to the top of jar, add aditional water to cover carrots. Cover the jar and refrigerate for up to 1 month. The flavor will develop nicely over time.
