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.