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.
Course Side Dish
Cuisine Latin American, Mexican
Glass jar with sealing lid
fermenting weight or small jar
Food Processor or knife & cutting board
- 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
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