30 day semi-healthy challenge Appetizers Vegetarian

30 Semi-Healthy Days – Day 27: Hot Carrots

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My husband’s family makes these hot, pickled carrots all the time, and they show up pretty much anytime we have appetizers. For the longest time, I thought that I hated them. It was not until the past few years that I started increasing my intake of spicy food, and even now I am a huge wimp about it. Something about the combination of jalapenos and carrots just really didn’t appeal to me so I didn’t even try them for years. My husband and I have been together since I was 14 years old so if I do some quick math like the accountant that I am, that would be about 12 years. I don’t think that I tried hot carrots until somewhere around year 10, and it turns out they are my favourite thing ever. That is 10 years of wasted time when I could have been shoveling these things into my mouth. 

I should have known all along that I would like them because I have a major thing for pickled foods – pickles, olives, artichoke hearts, you name it. If it’s been soaked in brine or vinegar, I am bound to like it. The great thing about these is that you can control how spicy they are by how long you leave them to sit in the pickling liquid before draining them and how hot the jalapenos you buy are. I like to leave them for about 5 days, but you could really do anywhere from 24 hours to a week. They are delicious by themselves or served with tortilla chips, and they make for the perfect snack. They are also super easy to make in bulk so they are a great snack to have on hand when you have visitors.

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Hot Carrots
1 quart apple cider vinegar
2 cups water
1/4 cup dried oregano
1/4 cup cilantro/coriander seed, crushed (I just used a garlic press)
3 – 5 lbs carrots, sliced on a diagonal (just depends on how many you want to end up with)
1 large yellow onion, quartered or sliced
4 cloves garlic, minced
1 jar sliced jalapenos

Combine the vinegar, water, oregano and cilantro in a large pot and bring to a boil over high heat.

Add the carrots and onion to the boiling mixture for 3 minutes.

Remove pot from heat and transfer everything to a large crock pot or other storage container.

Add the garlic and jalapenos. Stir everything together and let it sit for 24 hours to a week, depending on how spicy you like it. I left mine for 5 days. Just keep tasting it every day until you have it right where you want it.

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30 Semi-Healthy Days - Day 27: Hot Carrots
 
Ingredients
  • 1 quart apple cider vinegar
  • 2 cups water
  • ¼ cup dried oregano
  • ¼ cup cilantro/coriander seed, crushed (I just used a garlic press)
  • 3 - 5 lbs carrots, sliced on a diagonal (just depends on how many you want to end up with)
  • 1 large yellow onion, quartered or sliced
  • 4 cloves garlic, minced
  • 1 jar sliced jalapenos
Instructions
  1. Combine the vinegar, water, oregano and cilantro in a large pot and bring to a boil over high heat.
  2. Add the carrots and onion to the boiling mixture for 3 minutes.
  3. Remove pot from heat and transfer everything to a large crock pot or other storage container.
  4. Add the garlic and jalapenos. Stir everything together and let it sit for 24 hours to a week, depending on how spicy you like it. I left mine for 5 days. Just keep tasting it every day until you have it right where you want it.

 

 

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