SPICY PICKLED CARROTS

This is a salsa bar staple around these parts. Serve these alongside your
favorite tacos or burritos and nobody will say shit except thanks.
MAKES ENOUGH FOR 4 TO 6, OR ONE LARGE JAR
1⁄2 pound carrots
2 jalapeños
3⁄4 cup distilled white vinegar
1⁄2 cup apple cider vinegar
1 teaspoon dried oregano
1 bay leaf
1⁄2 teaspoon cumin seeds
1⁄4 teaspoon ground pepper
1⁄4 cup slivered white or red onion
2 cloves garlic, smashed
1⁄4 teaspoon salt
1 Cut the carrots and jalapeños into coins no thicker than 1⁄4 inch.
2 In a saucepan, bring the vinegars, herbs, spices, onion, garlic, and salt to a boil on the
stovetop. Add the carrots and jalapeños and simmer until they are slightly tender but still have

some crunch, 3 to 5 minutes. Turn off the heat and pour into a large glass jar with a tight-
fitting lid. Any old spaghetti sauce jar would work.

3 Let it sit at least 8 hours or overnight before serving. Will keep for at least 3 weeks in the
fridge.

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