Quick Pickled Spicy Carrots
Servings: 12 servings
Calories: 36kcal
With their vivid colors and tangy bite, these Quick Pickled Spicy Carrots get their unique flavor from being pickled with a poblano pepper and whole allspice.
One of the things that makes this pickled carrot recipe so delicious is the allspice, with hints of cinnamon, nutmeg, and clove it gives the carrots a slightly exotic flavor, making them taste like there must be a secret to getting something so simple to taste so good.
Print Recipe
One of the things that makes this pickled carrot recipe so delicious is the allspice, with hints of cinnamon, nutmeg, and clove it gives the carrots a slightly exotic flavor, making them taste like there must be a secret to getting something so simple to taste so good.
Ingredients
- 2 lb carrots peeled and sliced
- 1/2 Poblano pepper
- 4 oz apple cider vinegar
- 2 oz lemon juice
- 4 whole allspice
- 1/2 tsp cumin seed
- 1/4 tsp black peppercorns
- 1/2 tsp sugar
- 1/2 tsp salt
Instructions
- Peel the carrots and cut them into sticks.
- Cut the Poblano in half, remove the seeds and the pith and cut the pepper into thin strips.
- In a small bowl, mix the apple cider vinegar with the lemon juice, cumin seed, peppercorns, sugar, salt, and allspice.
- Mix the brine and the carrots in a large bowl, making sure the brine gets distributed throughout the carrots.
- The carrots should be placed in the fridge in a sealed container for at least six hours before serving. The carrots are even better once they’ve sat in the brine overnight.
Nutrition
Calories: 36kcal | Carbohydrates: 8g | Sodium: 149mg | Potassium: 262mg | Fiber: 2g | Sugar: 4g | Vitamin A: 12650IU | Vitamin C: 10.3mg | Calcium: 25mg | Iron: 0.3mg
