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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