Robin: Many times a jar or can of pickled jalapeño pepper slices will contain 3 or 4 tiny slices of carrot, usually right on top as you open the container. These spicy carrot slices are considered by many to be the very best part of the whole pickled pepper experience. Lucky is the person who opens the can and gets those rare bites of spicy carrots; one of life’s many fleeting joys!
For many years, the canned pickled pepper norm was a whole lot of yummy pickled peppers topped with a miniscule number of paper-thin carrot slices. Family members would fight over who got the coveted carrots. Eventually a couple of the canning companies caught on to this undeveloped market and began to produce the opposite combination: cans of pickled carrots with only a few jalapeño slices. It´s delightful to know that you can now actually buy these, but disappointing when you realize they are still not a standard item in most supermarkets.
Fortunately, if you can’t find the cans of pickled carrots or just want to make your own so you can tweak them your way, these are extremely easy to make. I love the fact that they keep nicely in the fridge for weeks, and how they turn out to be one of the most versatile condiments of all. Use these carrots (and the accompanying pepper slices and liquid) to add a punch of extra flavor to grilled meats, sandwiches, quesadillas, or practically any plain food. Cut some up to add to your scrambled eggs or potato salad. They are also excellent on a cracker (easiest canapé ever!) or as an interesting element on a veggie tray.
Easy Pickled Jalapeño Carrot Slices
Ingredients
- 3 large carrots peeled
- 2 tablespoons dried oregano
- 2 tablespoons olive oil or vegetable oil
- 3 cups pickled jalapeño pepper slices with plenty of liquid homemade or from a jar or can
Instructions
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Cut the carrots into slices of about ¼ to 1/8 inch thick. Make slices round, or cut on the diagonal for oblong-shaped slices, however you prefer.
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Place slices in a saucepan pan and add water just to cover them. Bring this to a boil, then lower the heat and let the carrots simmer only a very few minutes, until they have softened slightly but are still not fully cooked. You should be able to pierce them with a fork, but the carrot should still resist when you do so; we want carrots that will definitely not fall apart when they are handled. If in doubt, leave carrots a little under cooked.
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Remove the pan from the stove and drain off the water. Transfer the slices to a glass or stainless steel bowl or container. Sprinkle the dried oregano, then drizzle the oil, over the carrots.
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Pour the jalapeño slices and their liquid over the carrots. Distribute the jalapeños evenly and try to make it so that all of the carrots are immersed in the vinegary liquid.
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Cover the container and refrigerate for at least 12 hours (ideally a couple of days) before using, allowing the flavor of the jalapeño juice to permeate the carrots. Stir before serving, and spoon some into a smaller serving dish, if desired.
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Use your delicious spicy pickled carrot slices as an eye-opening garnish to meats, salads, sandwiches, or any other food that needs an extra punch of flavor. Refrigerate any leftovers; they should keep for several weeks.
Recipe Notes
All quantities above are approximate; no need to measure anything unless you want to. Increase or decrease amounts as you desire—and don´t hesitate to experiment with using other ingredients. Substitute some of the carrots with other slightly-cooked veggies such as cauliflower, zucchini or other summer squash, green beans, pearl onions, etc. Or change out the herbs and spices; try using half the oregano and adding a generous pinch of cumin, for example.
Other interesting condiments:
- Central American Chimichurri
- Sweet and Tart Cranberry Salsa
- Deep Fried Jalapeño Slices
- Zucchini Marmalade
More fun with veggies:
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