Spicy Southern Pickled Carrots

These Spicy Southern Pickled Carrots are a vibrant, tangy, and subtly fiery condiment perfect for adding a zesty kick to any meal. Shredded carrots, onions, and spicy peppers are brined in a sweet and sour vinegar solution, creating a crisp and flavorful pickle that’s easy to make and keeps well in the fridge.

Ingredients:

Instructions:

1. Combine & Salt Vegetables: In a large bowl, combine the 10-ounce bag of shredded carrots, 1 thinly sliced serrano or jalapeño pepper, and 1 small finely chopped onion. Add the 1 tablespoon of kosher salt and mix thoroughly to combine all the ingredients.
2. Drain Excess Moisture: Transfer the vegetable mixture to a colander. Let the mixture sit and release its excess moisture for about 15 minutes. This step helps keep the carrots crisp.
3. Prepare Brine & Steep: After 15 minutes, transfer the drained vegetable mixture to a saucepan. Add the 1/2 cup granulated sugar, 1 cup distilled white vinegar, and 1 cup rice wine vinegar to the saucepan. Bring the mixture to a boil over medium-high heat. Once boiling, immediately remove the saucepan from the heat and let the mixture steep for 5 minutes.
4. Store: Transfer the pickled carrots and brine into a mason jar or another airtight container. Allow them to cool completely before sealing.
5. Refrigerate: These Spicy Southern Pickled Carrots can be refrigerated for up to 3 weeks.

Optional Canning: If you wish to can these for longer-term storage, you will need to follow standard canning procedures, including sterilizing the jars and processing them in a hot water bath according to safe canning guidelines.