Mexican Pickled Carrot Sticks
These Mexican Pickled Carrot Sticks want to be in your life! Crispy, delicious, and full of zip from the jalapeno. (Note: these instructions are not designed for long term canning).
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4-5 carrots
- 1 jalapeno
- 1/4 onion
- 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
- olive oil
Instructions
- 1
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.
- 2
Add 2 cloves minced garlic to the onion mixture, along with 1/2 teaspoon cumin seeds and some freshly cracked pepper. Saute briefly.
- 3
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.
- 4
Peel and chop up the carrot sticks. Use the jar (minus the neck) to take a quick measurement for their length.
- 5
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.
- 6
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.