News & Observer food writer and editor Andrea Weigl demonstrated how to make these pickled carrots at the Raleigh Home Show‘s Recipe Cooking Stage in February 2016. These are like the carrots you would find on the condiment bar at your favorite taqueria or Mexican restaurant. A mandoline does quick work of slicing the onion and carrots. You can also process them for 10 minutes in a boiling water bath to make these shelf stable. For instructions, go to freshpreserving.com. This recipe is adapted from Kevin West, author of “Saving the Season” blog and book.
2 1/2 cups white vinegar
2 1/2 cups water
1 tablespoon plus 1 teaspoon kosher salt
2 teaspoons dried oregano
1/2 teaspoon black peppercorns, lightly crushed
1 small red onion, peeled and cut into 1/8-inch slices
2 jalapeño chiles, quartered, seeds removed
2 3/4 pounds carrots, peeled and cut on a bias, 1/4- inch thick
1/2 teaspoon toasted cumin seeds
8 garlic cloves, peeled
To a medium saucepan, add the vinegar, water, salt, oregano and crushed peppercorns and bring to a boil over high heat. Add the onion and jalapeños and turn off the heat and let steep.
Divide toasted cumin seeds, garlic cloves and carrots among four quart jars. Using a slotted spoon, divide onions and jalapenos among the jars. Top each with brine. Place in refrigerator. Will keep for up to six months.
Yield: 4 quart jars.
[gpp_icon type=”summary”] Taqueria-Style Pickled Carrots printable