Soil and Cellar

Growing and preserving foods in Seattle

Spicy Pickled Carrots with the LPS

2 Comments

These are my taco truck's spicy carrots. Oh heavens, they are phenomenal. I've been trying to copy them for years now.

These are my taco truck’s spicy carrots. Oh heavens, they are phenomenal. I’ve been trying to copy them for years now.

I keep trying to make spicy pickled carrots. I just haven’t found the perfect recipe yet, but I feel like I’m honing in on something. I’m learning, at any rate, and it’s totally fun to keep trying! I think pickled jalapeños and carrots was the first thing I ever pickled… maybe? It’s been awhile.

I don’t know if you go to taco trucks, but they are the original food trucks in Seattle, and have been around forever. We used to hit Tacos El Asadero on Rainier about once a week for a great cheap meal. We’re a little further away now, but we still go just about every month.

Beautiful fresh carrots. Too fresh for this recipe, if you can believe it! They were thin and softened quite quickly. Ahh well...

Beautiful fresh carrots. Too fresh for this recipe, if you can believe it! They were thin and softened quite quickly. Ahh well…

They have the most delicious pickled carrots. They’re served free as a condiment, next to the limes and jalapenos and radishes. We try to put them in every bite of burritos. But lately they’ve been making them too spicy for me! I’m not one to shy away from spice, but I do prefer it medium hot rather than hot-hot. And lately they’ve been hot-hot. So I’d love to be able to make the same recipe but just leave a few of the peppers out. Then I could have spicy pickled carrots whenever I want! On burgers? On salads? In a quesadilla? Yes yes yes!

The pickling liquid: cider vinegar, water, and spices.

The pickling liquid: cider vinegar, water, and spices.

So this recipe was taken from a friend’s book, Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry, and we made it for LPS in February. I like the flavor ok, and I think the heat is just about right. There is too much cinnamon, though, and it takes away from the carrotiness. Also, we were using small local fresh carrots, and those took less time to cook than suggested, so they are pretty soft. I like a good firm carrot, almost crunchy, in my burritos!

Prepping the jars - in sterile and still hot jars, add garlic, thyme, and red chili flakes.

Prepping the jars – in sterile and still hot jars, add garlic, thyme, and red chili flakes.

Spicy Carrot Pickles
Makes 4 pint jars

2 pounds carrots, trimmed and scrubbed
5 1/2 cups cider vinegar
1 Tbsp kosher salt
3 Tbsp sugar
3 cinnamon sticks
3 bay leaves
8 dried hot chilies, stemmed
4 cloves garlic, sliced
4 sprigs thyme, kept whole
1-2 tsp crushed red pepper flakes, to taste
1/2 tsp whole black peppercorns
1/2 white onion, thinly sliced lengthwise

Peel or scrub the carrots, cut into sticks 4″ long and about 1/2″ thick.

Combine the vinegar, 1 C water, the salt, sugar, cinnamon sticks, and bay leaves in a large pot. Bring to a boil, then simmer for 5 minutes. Add the carrots and cook until just crisp-tender. The recipe says 8-10 minutes, but that was much too long in my opinion. Remove carrots from water. We weren’t quite ready with the jars here, so I the carrots cooked even longer! Not cool.

Loading carrots into jars. This is hot business!

Loading carrots into jars. This is hot business!

While the carrots are cooking, divide the chilies, garlic, thyme, red pepper flakes, and peppercorns among the jars. Put the still-hot carrots into the jars (do not pack them too tightly) and fill the empty spaces loosely with slivers of onion. Ladle the hot pickling liquid into the jars, leaving 1/2″ headspace at the top. Use a chopstick to remove air bubbles around the inside of each jar. Wipe the rims of the jars with a damp paper towel, then put a lid and ring on each jar.

Add onions and pickling liquid, leaving 1/2" head space.

Add onions and pickling liquid, leaving 1/2″ head space.

Process in a water bath canner for 15 minutes. Remove the jars and cool on the counter overnight.

As I said, this isn’t quite what I was looking for. But it’s still tasty, and very very pretty! I’ll keep trying, but in the meantime, enjoy!

Gorgeous! Here they are ready to be sealed and processed.

Gorgeous! Here they are ready to be sealed and processed.

2 thoughts on “Spicy Pickled Carrots with the LPS

  1. Quick pickled carrots tend to not get soft – carrots that have been hot water bath processed definitely get soft. I’m pretty sure you can get away with a 10 minute processing time, which would help with the softness. Chances are though the ones the restaurant serves are quick pickled & therefor, crunchy.

  2. Hmm, that’s a good thought. I wonder if putting them lightly blanched into the jars and then canning them for 10 minutes would work, and be safe?
    You wouldn’t happen to have a recipe you like, would you Becky?

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