The SECRET favorite: Quick PICKLED CARROTS Recipe

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar may offer a more complex flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

Peel the carrots and cut the ends off.

Slice the carrots at an angle, making them thicker on one end and smaller on the other to ensure even cooking.

Slice half of an onion and set aside.

Slice one jalapeno at an angle, keeping thickness consistent with the carrots.

Add 8 whole peeled garlics to the mix.

Place a large pan over medium heat and add a couple of tablespoons of avocado oil, allowing it to heat up.

Add the carrots, garlic, and jalapeno to the pan and cook for about 3 minutes to soften slightly.

Toast spices: 1/2 teaspoon black peppercorns, 1/2 teaspoon Mexican dry oregano, 1/4 teaspoon cumin seeds, and 2 whole cloves for 1 minute.

Pour in 2 cups of water and 2 cups of white distilled vinegar.

Add 2 bay leaves, 2 teaspoons of salt, 2 teaspoons of sugar, and a small bunch of fresh thyme.

Dissolve the salt and sugar, then bring to a gentle simmer for about 3 minutes, ensuring the carrots maintain their crunch.

Turn off the heat and mix in the red onions.

Let the mixture cool down before transferring to an airtight container.

Store in the refrigerator and allow to pickle for a minimum of 12 hours, preferably 3 days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary