4.3 from 51 votes
Mexican Pickled Carrot Sticks
These Mexican Pickled Carrot Sticks want to be in your life! Crispy, delicious, and full of zip from the jalapeno. (Note: these instructions are not designed for long term canning).
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 8
Calories: 46 kcal
Course:
Appetizer
Cuisine:
Vegetarian
Ingredients
- 4-5 carrots
- 1 Jalapeño
- 1/4 onion
- 2 cloves garlic
- 2 cups vinegar
- 1.5 cups water
- 1/2 teaspoon cumin seeds (optional)
- 2 teaspoons salt (Kosher or sea salt)
- freshly cracked pepper
- olive oil
Instructions
- Roughly chop the 1/4 onion and jalapeno. Saute them in a dollop of oil over medium heat for a few minutes, or until tender.
- Add 2 cloves minced garlic to the onion mixture, along with 1/2 teaspoon cumin seeds and some freshly cracked pepper. Saute briefly.
- Add 2 cups vinegar, 1.5 cups water, and 2 teaspoons salt to the onion mixture. Stir well and bring to a light boil. Once boiling, turn off heat and set aside.
- Peel and chop up the carrot sticks. Use the jar (minus the neck) to take a quick measurement for their length.
- Fill two pint-sized glass jars with the carrot sticks, leaving some space for the brine. Add the brine to each jar, filling to the top with the liquid. Seal and give them a good shake.
- They'll need a few hours for the pickling brine to take full effect. Store in the fridge, sealed, where they'll last for a few weeks.
Cup of Yum
Notes
- Note that Kosher or sea salt are typically used for pickling. The additives in table salt will sometimes affect the brine so it isn't recommended.
- Glass containers seem to be the best choice for storage of this vinegar based brine. Metallic containers not recommended.
- It's also best practice to use a non-reactive pan when heating up the vinegar.
Nutrition Information
Calories
46kcal
(2%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 46
% Daily Value*
| Calories | 46kcal | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.