I love carrot relish, but I usually pick out all the pickled carrots and eat them like I’m suffering from a serious vitamin A deficiency before anyone at the table can put the relish on their tortillas. Clearly, something had to be done.
These spicy carrot pickles will hopefully satisfy my craving enough to keep me under control next time. I’m losing friends.
You can use colorful carrots for a lovely Fall look or just the plain orange ones. They taste exactly the same.
Spicy Carrot Pickles
- 24 Ounces of Carrots (Two 12 Ounce Packages of Baby Carrots or One Large Bunch of Whole Carrots)
- 2 Jalapeno Peppers
- 4 Cloves of Garlic
- 1/2 Medium Red Onion or 2 Small, Red, Boiler Onions
- 1/4 Yellow Bell Pepper
- 2 Teaspoons of Cumin Seed
- 2 Teaspoons of Oregano
- 2 Tablespoons of Fine Kosher Salt or Sea Salt (Pickling Salt can be used, but is not required)
- 3 Cups of White Vinegar
- 1/4 Cup Sugar
- 1/2 Cup Water
- If you are using whole carrots, wash and peel them, and cut them into. 3 inch pieces. If you are using baby carrots, wash them, and cut off the ends.
- Slice carrot pieces in half length-wise.
- Wash jalapenos, remove the ends, and slice them into thin, circular slices. Gently remove most of the seeds from the slices (caution: wear unpowdered, food-safe rubber gloves when handling peppers, and do not touch your face or eyes)
- Peel and cut onions (you will end up with 2 quarters of a medium onion, or 2 halves of a boiler onion)
- Wash and cut bell pepper into thin slices. Remove any seeds.
- Peel and smash garlic cloves.
- In a medium-sized sauce pan, heat vinegar, water, sugar, and salt to boiling. Stir frequently until sugar is dissolved.
- Add carrots, onion, jalapeno peppers, and oregano to the pot and return to boiling.
- Boil for 3 minutes, and then remove from heat. Allow to cool for 10 minutes.
- Add bell pepper, garlic, and oregano to 2 glass jars, not smaller than a pint.
- Place jars inside of a large baking dish (this helps to catch any stray carrots that try to escape the jar or spoon), and spoon carrots, onions, and jalapenos into each.
- Pour liquid over the carrots to the top of each jar, leaving about 1/8 inch room for the lid.
- Screw lids on tightly, and allow to cool for at least 10 more minutes before refrigerating.
Carrot pickles will be good for 3-6 weeks, if kept in the fridge.
Serve with Latin food or eat as a snack.