Fred’s a friend of mine and one day we were going to be working together on a big project. We knew the day would be hectic with no time to cook, so on his way to my place, Fred stopped at his favorite taco shop for our lunchtime provisions.
Fred picked up a spread that included all the usual suspects — beans, rice, chili rellenos, and, of course, tacos.
Included in the feast was pickled carrots. The perfect counterpart to the richness of the meal, the pickles were an unexpected treat. At once, gently spicy, satisfyingly al dente, and meaty.
Needless to say, I had to try my hand at duplicating those little gems and if I do say so myself, I nailed it.
If you like carrots, and you like peppers, and you like pickles, I think you’ll love these!
| Prep Time | 10 minutes |
| Cook Time | 7 minutes |
| Passive Time | 3 hours |
| Servings |
servings
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- 1/2 cup white distilled vinegar
- 1/2 cup water
- 2 tablespoons mild honey
- 1 1/2 teaspoons salt
- 7 cut into 1/4" rings from a red jalapeno (flick seeds from pepper rings - or the resulting pickles may be too hot)
- 7 cut into 1/4" rings from a green jalapeno (flick seeds from pepper rings - or the resulting pickles may be too hot)
- 4 large carrots washed, peeled, and sliced diagonally into 1/4" slices
Ingredients
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- In a medium saucepan, bring to a boil the first 7 ingredients (everything except the sliced carrots.
- Add the sliced carrots to the boiling mixture and reduce the heat to medium high.
- Simmer carrots uncovered for 7 minutes (for al dente).
- Remove from heat, cover the pot, and allow carrots to cool in their brine to room temperature.
- Transfer the pickled carrots and pickled pepper rounds with brine to a glass container, cover, and allow to chill several hours for flavors to meld. Keep refrigerated and use within 1 week.
Nutritional facts per serving:
37 calories
0g fat
468mg sodium
8g carbs
1g fiber
.5g protein
