Spicy Southern Pickled Carrots

Spicy Southern Pickled Carrots, often called “escabeche” in some regions, are a fantastic tangy, spicy, and crunchy condiment. They’re a staple in Southern homes and are perfect for topping tacos, sandwiches, hot dogs, or serving alongside grilled meats.

Here is a classic, tried-and-true recipe.

Spicy Southern Pickled Carrots

This recipe yields a jar of crisp, tangy, and fiercely flavorful carrots with a serious kick.

Yields: 1 quart-sized jar
Prep time: 15 minutes
Cook time: 5 minutes
Wait time: 24 hours (minimum)

Ingredients

For the Vegetables:

• 1 lb carrots, peeled and cut into ¼-inch thick sticks or coins

• 1-2 jalapeño peppers, sliced into rings (leave seeds for more heat)

• ½ medium white or yellow onion, thinly sliced

• 2-3 cloves garlic, smashed

• Optional additions: cauliflower florets, serrano peppers, whole peppercorns

For the Pickling Brine:

• 1 cup white vinegar (5% acidity)

• 1 cup water

• 2 tablespoons granulated sugar

• 1 tablespoon kosher salt (or pickling salt)

• 1 teaspoon whole black peppercorns

• 1 teaspoon mustard seeds

• 2 bay leaves (optional)

Instructions

1. Prepare the Jar: Sterilize a clean quart-sized (32 oz) mason jar and its lid by submerging in boiling water for 10 minutes, or running it through a dishwasher cycle. Let it air dry.

2. Pack the Jar: Tightly pack the carrot sticks, sliced jalapeños, onion slices, and smashed garlic cloves into the sterilized jar. If using any optional additions like cauliflower, add them now.

3. Make the Brine: In a medium non-reactive saucepan (stainless steel or enameled), combine the vinegar, water, sugar, salt, peppercorns, and mustard seeds. Bring the mixture to a boil over high heat, stirring until the sugar and salt completely dissolve.

4. Pour the Brine: Carefully pour the hot brine over the vegetables in the jar, ensuring they are completely submerged. Tap the jar gently on the counter to release any air bubbles. Add the bay leaves if using.

5. Seal and Cool: Wipe the rim of the jar clean, place the lid on top, and screw on the band until it’s fingertip-tight. Let the jar cool to room temperature on the counter.

6. Refrigerate: Once cool, place the jar in the refrigerator. The pickles will be good to eat after 24 hours, but for the best flavor, let them pickle for at least 3-5 days.

7. Store: Keep the pickled carrots refrigerated. They will stay crisp and flavorful for up to 3-4 weeks.

Key Tips for Authentic Flavor & Crunch:

• The Cut Matters: Cut the carrots uniformly to ensure even pickling. Thicker sticks will stay crunchier.

• Don’t Overcook the Brine: Simply bring it to a boil to dissolve the sugar and salt. There’s no need to simmer it for a long time.

• The Heat is Up to You: Control the spice level by the type and quantity of peppers. For mild heat, use 1 jalapeño with seeds removed. For serious fire, use 2-3 jalapeños with seeds and add a serrano pepper.

• Crispness is Key: This is a “quick pickle” or “refrigerator pickle” recipe, meaning it’s not canned for shelf stability. The quick process and cold storage help the vegetables retain their signature crunch.

• Patience is a Virtue: While you can taste them after a day, waiting a few days allows the flavors to fully meld and penetrate the carrots, making them infinitely better.

• Sterilize Your Jar: This is crucial for preventing the growth of any unwanted bacteria and ensuring your pickles last.

Enjoy your homemade Southern treat! They’re the perfect tangy, spicy kick to cut through rich, heavy foods.