Monday, August 2

Spicy Pickled Carrots

My husband and I used to go to this whole-in-the-wall Mexican restaurant (those are are always the best kind aren't they?) in HomeTown back during our dating days.  Inside the restaurant, next to the serve yourself condiments bar, they always had these heaping piles of spicy carrots you could munch on while you waited for your food.  My husband LOVED them. 

While watching Alton Brown (yes, I know I do that a lot) he made a very similar sounding recipe that I knew I needed to try.  The things I do for my husband.  I didn't follow it exactly (surprise, surprise!) but this is what I came up with.
































Spicy Pickled Carrots - Adapted from Alton Brown's Firecrackers

1 1/2 pounds mini carrots (you could just peel your own and chop them up, however these are more uniform and will "soak" more evenly)
1 cup water
1 cup sugar
1 1/2 cups cider vinegar
1/4 cup sliced onion
1/2 teaspoon mustard seeds
1 1/2 teaspoons kosher salt
1  1/2 teaspoons chili flakes

Place carrots in a spring-top glass jar that has been rinsed clean. In a saucepan, bring the water, sugar, cider vinegar, onion slices, mustard seeds, salt, and chili flakes to a boil. Boil for 4 minutes.

Slowly pour the hot pickling liquid over the carrots, filling the jar to the top.  Allow the carrots to cool before sealing. Refrigerate for 2 days up to 1 week.  These are certainly spicy even after one day, however my husband liked the more softened texture of the carrots once they had sat about two weeks. 




This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap

Life As Mom Ultimate Recipe Swap
Two For Tuesdays Recipe Swap


14 comments:

Torviewtoronto said...

this looks delicious

rebecca said...

I can't wait to try this... and I have a big bunch of carrots fresh from the market :)

Andrea said...

Those sound really delicious!

girlichef said...

Okay. How did u know that I LOOOOVE pickled things!? LOL. When we pickle jalapeños, we throw in carrots and onions and eat them like that...I could eat them with everything!! Love your recipe...sounds fabulous! Thanks so much for sharing it with Two for Tuesdays this week =)

Christy said...

I love how simple this is - I know my spicy loving kids would be thrilled! Thanks for linking this to Two for Tuesdays!

Sherry @ Lamp Unto My Feet said...

I haven't ever heard of pickled carrots! I bet it is yummy!!

Thanks for sharing! Have a great day!!
Sherry

Brenda said...

I have been wanting to try something like this with carrots, they are yummy this way.

the clark clan said...

Spicey carrots sound divine! I would also wonder if this recipe would come out awesome if you added in 4 TBS whey liquid and eliminated the vinegar for lactofermented carrot pickles? I might just try that and let you know! Thanks for sharing the real food love on the two for tuesday recipe blog hop! :) Alex@amoderatelife

DORCAS said...

This looks YUmmy! TFS~
~Dorcas
http://4sweetangels.blogspot.com/

Stacia said...

I think I have all of the ingredients to make these! Hubby and I have been on a homemade pickle kick as of late- I think these would be a wonderful addition!!

Mom2fur said...

These sound delicious, and I love that I already have everything but the carrots on hand! Definitely gonna give 'em a try. Thanks!

Kitvy said...

This sound very delicious.

Bethany said...

Oh, I love Alton Brown and I'm definitely guilty of trying too many of his recipes ;) These spicy carrots sound wonderful. Thanks for sharing them with Two for Tuesday!

zentmrs said...

Yum! You can't go wrong with Alton Brown... I'll have to give these a try. Thanks for sharing!

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