As a Southern California native who now lives in the Northeast, the only thing I miss more than the weather is the local taqueria and their endless supply of spicy, pickled carrots. Luckily, I can still enjoy those taqueria-style pickles wherever I go with the help of Master Food Preserver Kevin West and Alexis deBoschnek over at Tasting Table.
His simple, spicy carrots were inspired by the many taco stands scattered across Los Angeles, where West lives. He uses the tangy, crunchy carrots as a complement for tacos, and also as an ingenious substitute for bacon in a club sandwich.
All you really need for this recipe are carrots, jalapeños, onion, garlic, a little bit of spice, some white wine vinegar, and water. Just like many other pickling endeavors, the real trick to these spicy little gems is properly sterilizing their storage jars. Then, all you have to do is rustle up some delicious Mexican food with which to enjoy them!
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