Taqueria Style Spicy Pickled Carrots

Ingredients

• white vinegar (1 cup)
• water (1 cup)
• coarse sea salt (1 teaspoon)
• carrots (12 ounces)
• yellow onion (1 small)
• fresh jalapeños (6 medium)
• garlic (2 cloves)
• vegetable oil (1 tablespoon)
• bay leaves (2 large)
• whole black peppercorns (1 teaspoon)
• dried Mexican oregano (1 teaspoon)
• cumin seeds (1 teaspoon)
• extra-virgin olive oil (1 teaspoon)

Instructions

1. Whisk vinegar, water, and sea salt together in a small saucepan; bring to a low boil over medium-high heat, reduce heat, and simmer until salt is completely dissolved, about 3 minutes. Set aside.
2. Peel carrots; cut into 1/2-inch diagonal slices. Cut onion into quarters; cut each quarter into 3 strips. Cut stems off jalapeños; cut each jalapeño into 6 strips. Slightly crush each garlic clove.
3. Warm 1 tablespoon vegetable oil in a nonstick skillet over medium heat. Add carrots; cook, stirring occasionally, for 6 minutes. Add bay leaves, peppercorns, oregano, and cumin seeds; cook and stir for 2 minutes. Add onion, jalapeños, and garlic; cook, stirring occasionally, until vegetables are tender and fragrant but not soft, about 15 minutes.
4. Pack vegetable mixture into a 24-ounce wide mouth canning jar; pour in cooled vinegar mixture until liquid reaches 1 inch from the top. Pour 1 teaspoon olive oil on top; secure the lid. Cool to room temperature. The carrots are ready to serve after 1 hour but best after sitting for 24 hours.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 65
• fat: 3 g
• sats: 1 g
• carbs: 8 g
• fibre: 2 g
• protein: 1 g
• salt: 0.335 g