Taqueria-Style Pickled Carrots For Canning Recipe

Name: Taqueria-Style Pickled Carrots For Canning
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon cumin seed; 2 cups white wine vinegar; 2 cups water; 2 tablespoons kosher salt, divided; 1 additional teaspoon kosher salt; 2 teaspoons dried oregano (Mexican oregano preferred); 1/2 teaspoon black peppercorns, lightly crushed; 1 small red onion, peeled and cut into 1/8-inch slices; 2 -4 jalapeno chiles, quartered (seeded for less heat); 2 3/4 lbs carrots, peeled and cut on a bias 1/2 inch thick; 8 garlic cloves, peeled; 4 small dried red chilies (optional)

Servings: persons

1/2 teaspoon cumin seed
2 cups white wine vinegar
2 cups water
2 tablespoons kosher salt, divided
1 additional teaspoon kosher salt
2 teaspoons dried oregano (Mexican oregano preferred)
1/2 teaspoon black peppercorns, lightly crushed
1 small red onion, peeled and cut into 1/8-inch slices
2 -4 jalapeno chiles, quartered (seeded for less heat)
2 3/4 lbs carrots, peeled and cut on a bias 1/2 inch thick
8 garlic cloves, peeled
4 small dried red chilies (optional)

1
In a small skillet set over medium-high heat, toast the cumin seeds, stirring often, until golden and fragrant, 1 to 2 minutes. Transfer to a small plate to cool.
2
Mix the vinegar, water, 1 tablespoon plus 1 teaspoon of the salt, the oregano and crushed peppercorns in a medium saucepan and bring to a boil over high heat. Add the onion and jalapenos and turn off the heat.
3
Bring a large saucepan of water and the remaining 1 tablespoon of salt to a boil. Add the carrots and simmer until crisp-tender, about 3 minutes. Drain the carrots in a colander and immediately transfer them to the saucepan with the vinegar and onions. Bring the ingredients to a boil, then turn off the heat.
4
Divide the toasted cumin seeds, garlic cloves and red chiles (if using) among 4 clean pint canning jars. Using a slotted spoon, divide the carrots and onions among the jars. Top with the hot vinegar solution, leaving 1/2 inch of head space at the top of the jar. Wipe jar rims with a clean, damp cloth and put on lids and rings. Process jars in a boiling water bath for 10 minutes.

463

kcal

Calories

101

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 teaspoon cumin seed, 2 cups white wine vinegar, 2 cups water, 2 tablespoons kosher salt, divided, and more.

Yes, Taqueria-Style Pickled Carrots For Canning falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Taqueria-Style Pickled Carrots For Canning

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