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!
3 thoughts on “Make Spicy Taqueria-Style Pickled Carrots at Home”
Good simple recipe, but if you want to hit that special taco stand flavor you need one more spice – bay leaf, one stuffed into each jar will do it. Without that they’ll be good, but will be missing “that one thing you can’t put your finger on…”
You are daaaamn right. They taught us this recipe in 5th grade at primary school. Well, not carrots. It was jalapeños but it’s the same, only more jalapeños than carrots.
Remind me to share with you my dilled carrots recipe – they’re a different kind of spice! Love the taqueria style of course. Last week I visited Taqueria Coatzingo in Jackson Heights: http://www.yelp.com/biz/taqueria-coatzingo-jackson-heights – so good (and somehow so cheap) – let’s go!
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