Pickled Spicy Carrots for Cinco De Mayo (Vegan, Paleo, Keto)

Pickled Spicy Carrots for Cinco De Mayo (Vegan, Paleo, Keto)

Cinco De Mayo is nearly upon us and what better to prepare than to ferment a batch of cultured spicy carrots! These are a great side to any Mexican meal… or any meal in my opinion! I’ll be quick with this one as it really only takes a few minutes to prepare anyway!

Fermenting carrots & jalapeños is crazy easy and crazy quick. They are commonly known as pickled spicy carrots and are common in authentic Mexican cuisine.

For this recipe I used a sanitized 68 oz pickle jar and a fermenting weight but you can use quart masons as well. I tend to do very large batches because I’m a busy mom and well… they keep really well so why not?

Ingredients:

  • Enough carrots to fill a 2 liter sanitized jar or whatever jar you are using. I used about half of a 5 lb bag. Scrubbed and sliced to thickness.
  • 1/2 – 1 white onion, sliced
  • 2-5 jalapeños, sliced
  • 3-6 garlic cloves according to taste
  • peppercorns (optional)
  • 3 1/2 – 4 Tbsp course pink salt (about 1 tbsp per quart/liter)
  • Glass jar, sanitized
  • Fermenting weight or small jar, sanitized
  • non-chlorinated water
  • avocado oil for sealing out bacteria (optional)

Method:

  1. Place jar of choice, fermenting weight & lid on a  cookie sheet with a silicone baking mat in the oven at 180°F
    for 3 – 5 minutes to sanitize them.
  2. Slice jalapeños to desired thickness.  (Some people use gloves.  I don’t.  I just don’t touch my eyes)
  3. Fill sanitized jar with prepared vegetables, leaving 2″ room at the top
  4. Put the salt directly on top of the veg and then fill with the water.
  5. Pour a little avocado oil over the top to seal out bacteria. This is totally optional, but I will do it when I am in a hurry to cover any mistakes I might have made.
  6. Set your sanitized fermenting weight on top and press down until the liquid almost reaches the top of the weight.  Place the lid and set aside for 4 – 14 days. 
  7. Refrigerate after it is finished to slow fermentation.

I’ll be doing a couple more posts this week in preparation for the 5th of May but as this one takes at least a few days I thought I should get it out there! Enjoy!

 

Spicy Pickled Carrots

Brenna May
Fermenting carrots & jalapeños or pickled spicy carrots and are common in authentic Mexican cuisine. For this recipe I used a sanitized 68 oz pickle jar and a fermenting weight but you can use quart masons as well. I tend to do very large batches but with adjustment this works for smaller batches as well.
Prep Time 30 mins
Course Side Dish
Cuisine Latin American, Mexican
Servings 4 quarts

Equipment

  • Glass jar with sealing lid
  • fermenting weight or small jar
  • Food Processor or knife & cutting board

Ingredients
  

  • Enough carrots to fill a 2 liter sanitized jar or whatever jar you are using. I used about half of a 5 lb bag. Scrubbed and sliced to thickness.
  • 1/2-1 white onion sliced
  • 2-5 jalapeños sliced
  • 3-6 garlic cloves according to taste
  • peppercorns optional
  • 3 1/2-4 tbsp pink salt (about 1 tbsp per quart/liter)
  • non-chlorinated water
  • avocado oil for sealing out bacteria optional

Instructions
 

  • Place jar of choice, fermenting weight & lid on a cookie sheet with a silicone baking mat in the oven at 180°F for 3 – 5 minutes to sanitize them.
  • Slice jalapeños to desired thickness. (Some people use gloves. I don’t. I just don’t touch my eyes)
  • Fill sanitized jar with prepared vegetables, leaving 2″ room at the top
  • Put the salt directly on top of the veg and then fill with the water.
  • Pour a little avocado oil over the top to seal out bacteria. This is totally optional, but I will do it when I am in a hurry to cover any mistakes I might have made.
  • Set your sanitized fermenting weight on top and press down until the liquid almost reaches the top of the weight. Place the lid and set aside for 4 – 14 days.
  • Refrigerate after it is finished to slow fermentation.
Keyword carrots, jalapneos

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