baja-style pickled carrots

do you eat pickled carrots at your place?  i’d wager that if you grew up living just minutes from the border you just might!  they are simple and oh so satisfying to make.  here’s the process:

wash and peel carrots–how many?  i usually do around 8 for a quart jar.

cut 1-2 jalapenos in half longways–seeds out or in? depends on how hot you want your carrots

put carrots + peppers in a pan; cover with vinegar + water–use a 1:1 ratio, 1 c water : 1 c apple cider vinegar. it usually takes a cup and a half of each to get my carrots covered.

bring to a boil; reduce heat to simmer; cook carrots until just beginning to get tender–not too much!  you want a little bite.

remove from heat + place in glass jar. cover and let marinate 24 hours.

then your carrots are ready to eat.  they will last in the fridge for a long time.  but you’ll eat them up soon enough!  they are the perfect addition to basic brined beans + rice, nachos, or anytime you want to add a little color, a little heat, a little crunch to your plate.  enjoy!