I had planned on starting this post with, “Since moving away from California…”, but then I realized that not only would that be a bit too cliche, but it’d also be my 1000th time reminiscing with those exact words. So let’s try this instead.. Do you know those hot, Mexican, pickled carrots that light your ass on fire? And no, I’m not talking about the semi-sweet carrots that you’d find at Baja Fresh. These hot and tangy taquería-style carrots are crunchy and a great condiment or side for any south of the border dish. This recipe is straight from Kevin West’s Saving the Season. For those of you who don’t have a copy of the book, I’ve attached the recipe below. I know the preparation looks pretty involved, but I assure you all the chopping and peeling is well worth it for these picante pickled carrots.
Rarely do I pickle something so deserving of my Weck jars. Typically I give much of what I can away to friends and pickle enthusiasts, but because I currently only own 7 of these Weck beauties, whatever goes into them is for me and me only. On another Weck note, I recently learned a neat trick about the orange pull tabs. After canning, the little orange tab that sticks out should be turned down, if this tab flips up, it’s a sign that your goods may have spoiled or the seal has became loose.
- 3 lbs carrots (peeled, ends removed, cut on the diagonal into 1/2inch slices)
- 1 red onion (1/8 inch slices)
- 2-4 jalapeño peppers (de-seeded, and cut into quarters)
- 8 cloves of garlic
- 2 cups white wine vinegar
- 2 cups water
- 2 Tbsp dried oregano
- 1/2 tsp cumin seed
- 2 Tbsp + 1 tsp sea salt
- 1/2 tsp black peppercorns (crushed)
- In a hot-water bath canner prepare jars by boiling for 15 minutes.
- Bring a small skillet to medium heat, roast cumin seeds flipping/stirring constantly until fragrant (1-2minutes).
- In a large-medium sized, non-reactive pot, bring vinegar, water, 1 Tbsp + 1 tsp of salt, oregano, and pepper to a boil. Remove from heat, add onions and jalapeños. Sit aside.
- In another large-sized, non-reactive pot fill with water and remaining Tbsp of salt. Bring to a boil, add carrots, simmer until al dente (3-5minutes). Drain and immediately add carrots to vinegar mixture. Return to boil.
- Divide garlic and toasted cumin between sterilized jars.
- Using a slotted spoon add carrots, onions, and jalapeños to jars, ladle liquid over solids leaving approx. 1/2inch head space.
- Wipe rims, apply lids and bands/clamps. Process in a hot-water bath for 10 minutes. Use tongs to transfer the jars to a kitchen-towel-lined surface and cool completely at room temperature. Let set for at least 3 weeks before consuming.