Carrots are a nutritious and healthy vegetable that’s high in beta-carotene, a form of vitamin A. They also contain phosphorus, potassium, calcium, and iron. They’re an excellent source of fiber, which is good for digestive health.
Adding flavor and texture to carrots can make them more appealing, whether they’re eaten raw or cooked. For example, you can roast them in the oven for a snack or add them to a stew. Or you can use them to make a delicious dipping sauce, like guacamole or hummus.
In this recipe, shredded carrots are tossed with a warm oil infused with garlic and cumin. Then the veggies get a hit of spice from crushed red pepper, which adds just enough heat to keep things interesting without overwhelming the carrots’ natural flavors.
These tangy, spicy pickled carrots are inspired by zanahorias en escabeche, the hot and savory condiment that’s traditionally served alongside tacos at Mexican restaurants. They’re a great addition to any dish, and they’re easy to make at home, too.
The key to these carrots is to start with fresh ingredients and not to cook them until they’re mushy or overcooked, which will ruin the flavor of the vegetables. This method works well with a wide variety of vegetables, including bell peppers and onions.
Once your vegetables are softened, mix them with a vinegar mixture and spices. You can adjust the spices and the amount of peppers depending on your taste preferences. If you want them to be extra spicy, go for habanero or serranos; jalapenos are fine, too.
You’ll need a pound of carrots, two medium jalapenos, and one small sweet onion for this recipe. You can use more or less of these vegetables, but the ratio should be about a pound and a half of carrots per pound of peppers.
Combine the carrots, peppers, and onions in a pot. Top with thyme, oregano, and bay leaves. Bring to a boil, then lower the heat and simmer for about 8 minutes. Remove from the heat and let cool slightly.
Slice the carrots on a diagonal for more authentic looking. Transfer to sterilized jars, and seal. You can store them in the refrigerator for up to three days.
If you’re not sure if your carrots are fresh, try a test piece to see how crisp they are. If they’re still crunchy, they may be too raw and need to cook longer.
Another reason you may want to make this pickled carrot recipe is if you are feeling under the weather or have an illness that is keeping you from eating healthy meals. Because carrots are high in water content, they help replenish lost fluids and can ease the symptoms of a cold or flu.
They’re also a good source of vitamins B6, C, and E, which can help keep your immune system strong. They’re low in calories and fat, and they are packed with fiber, which helps regulate your blood sugar levels.