Best 3 Hot Pickled Carrots Recipes

Hot pickled carrots are a delicious and versatile condiment that can add a spicy and tangy kick to a variety of dishes. The carrots are sliced and soaked in a brine solution made with vinegar, sugar, and spices, then canned or jarred. This process preserves the carrots and allows them to develop a complex flavor over time. Hot pickled carrots can be used as a side dish, an ingredient in salads and sandwiches, or as a garnish for cocktails. They are also a popular snack food, and can be enjoyed on their own or with crackers, cheese, or other accompaniments.

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN STYLE HOT PICKLED CARROTS

Mexican Style Hot Pickled Carrots image

These are the hot carrots like you get in Mexican restaurants. They are positively addictive. I usually make a batch and share with a friend or neighbor. This recipe comes from a restaurant in San Diego called Alta Vista. It was owned and run by a woman named Mary Sargent. Her loyal customers were saddened when she closed her doors and retired, but at least we are able to make these delicious carrots.

Provided by dawnie2u

Categories Vegetable

Time 30m

Yield 8 cups, 18 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs carrots, peeled and sliced on the diagonal (1/4 inch thick)
2 yellow onions, peeled and sliced
1 1/2 quarts warm water
7 ounces whole canned jalapeno peppers, with liquid
1 tablespoon dried oregano
6 whole garlic cloves
2 cups cider vinegar
1/4 cup vegetable oil
2 bay leaves
1 tablespoon salt

Steps:

Put carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat.
Boil for 5 minutes and then remove from heat.
To pot, add the peppers, onions, oregano, garlic, vinegar, bay leaves and salt.
Let cool for 2-3 hours. Put in jars and place in refrigerator. These will keep for a week after opening jar.
Can also be kept in airtight containers in refrigerator.
Makes 8-9 cups.

HOT PICKLED CARROTS

Hot Pickled Carrots image

I love the pickled carrots served at the Mexican restaurants where I live. They are so good to eat with a burrito. After doing some research and experiementation I came up with this recipe. It is pretty much dead on for the taste I wanted. I will often take these for lunch to eat with a sandwich. They go well with almost any...

Provided by Mary Ann Hanson

Categories Other Side Dishes

Time 30m

Number Of Ingredients 8

Ingredients

1 lb carrots, peeled and cut into sticks (i just use baby carrots)
1 large yellow onion, sliced and separated
3 jalapeno peppers sliced lengthwise with stems, seeds, and all
1/2 Tbsp kosher or pickling salt
1/3 c sugar
1 c white vinegar
1 c water
1/2 Tbsp dried oregano (if you have fresh use it!)

Steps:

1. Place all ingredients in a non reactive pot (stainless or enamel) and bring to a boil.
2. Reduce heat and simmer for a few minutes until the carrots are just tender crisp. You still want them to be rather crispy.
3. Turn off heat and let cool. Put into a jar or other container and refrigerate for a few days to blend flavors and let veggies cure.
4. If you taste these right away and they do not seem hot enough, give them time. The flavor and heat will develop. Enjoy!

MEXICAN STYLE HOT PICKLED CARROTS

Mexican Style Hot Pickled Carrots image

Just like in the restaurant.

Provided by Elaine Laskowski

Categories Vegetables

Time 20m

Number Of Ingredients 10

Ingredients

2 lb carrots, sliced on diagonal
2 yellow onions, peeled and sliced
1 1/2 qt warm water
7 oz whole canned jalapeno peppers with liquid
1 Tbsp dried oregano
6 clove garlic
2 c cider vinegar
1/4 c vegetable oil
2 bay leaves
1 Tbsp salt

Steps:

1. Put carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat. Boil for 5 minutes and then remove from heat. To pot, add the peppers, onions, oregano, garlic, vinegar, bay leaves and salt. Let cool for 2-3 hours. Put in jars and place in refrigerator. These will keep for a week after opening jar. Can also be kept in airtight containers in refrigerator.

Tips:

Use fresh, crisp carrots for the best results. Choose carrots that are about the same size so that they cook evenly.
Peel and slice the carrots before cooking. This will help them to absorb the pickling liquid more evenly.
Use a variety of spices and seasonings to flavor the pickling liquid. Common choices include garlic, ginger, mustard seeds, and chili peppers.
Bring the pickling liquid to a boil before pouring it over the carrots. This will help to kill any bacteria and ensure that the carrots are safely preserved.
Let the carrots cool completely before serving. This will allow the flavors to develop and mellow.

Conclusion:

Hot pickled carrots are a delicious and versatile side dish that can be enjoyed in many different ways. They are perfect for salads, sandwiches, and wraps. They can also be served as a snack or appetizer. If you are looking for a healthy and flavorful way to enjoy carrots, hot pickled carrots are a great option.