If this recipe looks familiar, it’s either because I’ve posted about it on my Instagram or because I adapted it from a recipe in Thug Kitchen’s first cookbook (which by the way, may be my favorite cookbook ever). I LOVE spicy things and I LOVE carrots. I love carrots so much I’ve been musing about getting a carrot tattoo for years.
These can be eaten with tacos, burritos, black bean soup, lentils and rice… really anything that you’d like to add a spicy, crunchy kick to. If you’re like me, you will eat them straight out of the jar while you’re staring into the fridge wondering what to make yourself for dinner.
I tweaked the recipe in order to fit into two mason jars instead of one large jar. By tripling the recipe, I made a big batch of this and gave away to friends as a homemade holiday gift last year.
Ingredients:
- 5 medium size carrots
- 3 jalapenos
- 1 1/4 cup distilled white vinegar
- ½ cup apple cider vinegar* (see note below)
- 1 ½ teaspoon dried oregano
- 2 bay leaves
- 1 teaspoon cumin seeds
- ½ teaspoon ground pepper
- ½ cup slivered onion (white, red, yellow whatever you’ve got)
- 2 cloves garlic, smashed
- ½ teaspoon salt
- Cut the carrots and jalapenos into coins. If you cut them at an angle they’ll look really pretty in the jar
- In a saucepan, bring everything but the carrots and jalapenos to a boil. Now add the carrots and jalapenos and simmer until they are crisp-tender, about 3-5 minutes. Turn off the heat.
- The original recipe says to pour into a large jar but I found it easier to spoon into my jars.
- Let sit atleast 8 hours before serving. Will keep for atleast 3 weeks in the fridge.
*The original recipe calls for distilled white vinegar and apple cider vinegar but I’ve run low on both in the past and substituted rice vinegar to make up what I was short and it turned out fine. Just don’t get too crazy and try to use balsamic or something. Red wine vinegar might work instead of apple cider vinegar, too. Try it out and let me know.