Taqueria-Style Pickled Carrots for Canning
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Another version of the Mexican pickled vegetables, for canning. Make sure your vinegar is at least 5% acidity (it will say on the label). From The Tasting Table, adapted from a recipe by Kevin West's "Saving the Season".
- Ready In:
- 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)
- 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.
- 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.
- 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.
- 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 ½ 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.
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