Spicy Pickled Carrots
Spicy Pickled Carrots takes about 15 minutes from beginning to end. This side dish has 100 calories, 1g of protein, and 7g of fat per serving. This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe serves 8 and costs 39 cents per serving. If you have onion, pepper, jalapeno, and a few other ingredients on hand, you can make it. This recipe is liked by 507 foodies and cooks. It is brought to you by Budget Bytes. Taking all factors into account, this recipe earns a spoonacular score of 71%, which is solid. If you like this recipe, you might also like recipes such as Pickled Carrots, Pickled Carrots, and Pickled Carrots.
Servings: 8
Preparation duration: 5 minutes
Cooking duration: 10 minutes
Ingredients:
1 lb. carrots $0.98
½ tsp ground cumin $0.03
1 jalapeno $0.10
½ . red onion $0.51
½ tsp dried oregano $0.03
10-15 cranks freshly cracked pepper $0.05
1 tsp salt $0.05
¼ cup vegetable oil $0.16
2 cups white vinegar $0.99.jpg)
1 cup water $0.00
Equipment:
pot
Cooking instruction summary:
Peel and slice the carrots into inch rounds. Slice the jalapeno, keeping the seeds intact. Slice the red onion.In a large pot, bring the water, vinegar, vegetable oil, cumin, oregano, salt, and pepper to a rapid boil over high heat. Add the sliced vegetables and continue to boil for 5-10 minutes depending on how crunchy you like the carrots (I boiled for only 5 minutes).When the carrots have cooked to your desired texture, turn off the heat and carefully transfer the vegetables and all of the brine to heatproof containers. Refrigerate for about 24 hours to let flavors develop.
Step by step:
1. Peel and slice the carrots into inch rounds. Slice the jalapeno, keeping the seeds intact. Slice the red onion.In a large pot, bring the water, vinegar, vegetable oil, cumin, oregano, salt, and pepper to a rapid boil over high heat.
2. Add the sliced vegetables and continue to boil for 5-10 minutes depending on how crunchy you like the carrots (I boiled for only 5 minutes).When the carrots have cooked to your desired texture, turn off the heat and carefully transfer the vegetables and all of the brine to heatproof containers. Refrigerate for about 24 hours to let flavors develop.
Nutrition Information:
covered percent of daily need
