Spicy Pickled Carrots – THS

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$2.12 recipe / $0.27 serving

Again once I lived in Baton Rouge, there was a restaurant, Ninfa’s, that stored jars of spicy pickled carrots and different greens on the tables as an appetizer. Virtually each time I went there I might destroy my urge for food on these pickles earlier than I even had an opportunity to order an entree. So, once I noticed this submit for Ninfa’s Spicy Pickled Carrots on The Homesick Texan, I received very, very, very excited. I didn’t have all of the components referred to as for in that recipe, however the model I made under remains to be AMAZING and I actually can’t cease consuming them.

Initially revealed 8-11-2011, up to date 4-27-2022.

Overhead view of a glass bowl full of spicy pickled carrots

What’s in Spicy Pickled Carrots

These spicy pickled carrots are a “fast pickle” not a fermented pickle, so they begin with a vinegar brine. This explicit brine contains white vinegar, salt, pepper, oregano, cumin, and oil. So as to add much more taste, the carrots are pickled together with purple onion and jalapeño. The unique recipe that I used for inspiration additionally included garlic, however I utterly forgot so as to add it to mine, so when you’ve got it, add a few cloves of recent garlic in there, too!

How Lengthy Do Pickled Carrots Final?

These deliciously spicy carrots will final about 3-4 weeks within the fridge. 

What Else Can I Add?

I’m dying so as to add all types of different greens to my spicy pickled carrots the subsequent time I make them. I believe small cauliflower florets would simply be unimaginable in there, however it might be enjoyable to additionally strive some sliced radishes, inexperienced beans, or possibly even some mini bell peppers. 

The way to Serve Pickled Carrots

As talked about above, I used to be first launched to those carrots as a type of snack or appetizer. However I believe they’d even be nice added to a salad, bowl meal, tacos, or salads. Principally, anytime you need to add a tangy-spicy chew to your meal, add a spicy pickled carrot!

Close up side view of spicy pickled carrots.

Spicy Pickled Carrots

Spicy pickled carrots are a straightforward and scrumptious snack that may also be served as a facet dish or condiment along with your favourite meals.

Creator: Tailored from The Homesick Texan

Servings: 8 ½ cup every

  • 1 lb. carrots ($1.00)
  • 1/2 purple onion ($0.21)
  • 1 jalapeño ($0.08)
  • 1 cup water ($0.00)
  • 2 cups white vinegar ($0.50)
  • 1/4 cup cooking oil ($0.16)
  • 1/2 tsp floor cumin ($0.05)
  • 1/2 tsp dried oregano ($0.05)
  • 1/4 tsp freshly cracked black pepper ($0.02)
  • 2 tsp salt ($0.05)
  • Peel and slice the carrots into ¼-inch thick slices. Slice the purple onion and jalapeño into ¼-inch thick slices as nicely.

  • Add the water, vinegar, oil, cumin, oregano, salt, and pepper to a pot. Deliver the brine to a boil.

  • Fastidiously add the sliced greens to the boiling brine, then proceed to boil for about 5 minutes.

  • After boiling for five minutes, take away the pot from the warmth and thoroughly switch the greens and all the brine into jars or one other heat-proof container.

  • Retailer the pickled carrots in an air-tight container within the fridge for 3-4 weeks.

See how we calculate recipe prices right here.

Serving: 1 ServingEnergy: 101 kcalCarbohydrates: 6 gProtein: 1 gFats: 7 gSodium: 624 mgFiber: 2 g

Dietary values are estimates solely. See our full vitamin disclaimer right here.

The tools part above accommodates affiliate hyperlinks to merchandise we use and love. As an Amazon Affiliate I earn from qualifying purchases.

Overhead view of spicy pickled carrots in a glass bowl.

The way to Make Spicy Pickled Carrots – Step By Step Images

Sliced carrots, onion, and jalapeño.

Start by slicing 1 pound of carrots (about 8 carrots), ½ of a purple onion, and one jalapeño. I wish to slice my carrots on a diagonal to offer them a extra attention-grabbing form. 

Brine ingredients in the pot.

Make the brine by combining the 1 cup water, 2 cups white vinegar, ¼ cup cooking oil, ½ tsp floor cumin, ½ tsp dried oregano, 2 tsp salt, and about ¼ tsp freshly cracked pepper. Deliver the carry as much as a boil. 

Vegetables added to the brine.

Add the sliced greens to the boiling brine (rigorously) and boil for about 5 minutes. You don’t need the carrots to get too delicate or for the colour to fade an excessive amount of.

Pickled carrots in a glass bowl.

After boiling, rigorously ladle the greens and all the brine into jars or one other heat-proof container. You’ll be able to eat them instantly (I couldn’t assist it!), however the taste is even higher after refrigerating for a minimum of a day.

side view of a glass bowl full of spicy pickled carrots.

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