Welcome to my spicy kitchen escapade! Today, we’re diving into the sizzling world of pickled serrano peppers and carrots.
After some adventurous tinkering (and a few glasses of milk to cool off!), I’m thrilled to share this bold and zesty recipe with you.
With just a handful of everyday ingredients and a brave spirit, you’re all set to embark on a pickling journey that promises to add a pop of heat and flavor to your meals.
If you’re the kind of person who thinks ‘the spicier, the better,’ you’re in for a treat. Trust me, it’s as easy as it is exciting!
Pickled Serrano Peppers and Carrots Recipe
Equipment
- 1 16 oz Pickling Jar
- 1 Small Saucepan
Ingredients
- 1 pound Carrots Sliced into sticks or any shape you prefer.
- 1 medium Jalapeno Sliced into coins or any shape you prefer.
- 7 ounces Vinegar- White vinegar or vinegar of choice.
- 5 ounces Water
- 1 tbsp Sea salt or kosher salt- Check the label to ensure your sea salt or kosher salt is pure, without anti-caking agents or iodine, as they can impact the flavor and look of your vegetables.
- 1 tbsp Sugar- For a low-carb or keto option try using monk fruit or other type of sweeteners.
- 1/2 medium Lime Try adding a little lime zest to really perk up the flavor!
- 1 tsp Mexican oregano
- 1 tsp Black peppercorns or red chili flakes
Instructions
- Cut the carrots into sticks and the serrano pepper into small chunks.
- Add the carrots and serrano pepper to a clean 16oz jar.
- In a small saucepan, water, vinegar, sugar and salt. Heat the mixture over a low flame, stirring occasionally, until the sugar and salt fully dissolve.
- Gently pour the hot pickling liquid over the sliced vegetables. Make sure to leave room for the fresh lime juice and zest. After adding lime juice, top off with brine making sure the vegetables are completely covered.
- Leave the jar open at room temperature for an hour or two. Afterward, close the jar and place it in the refrigerator.
- Wait at least 24 hours before tasting to allow the pickling process to infuse the vegetables. For best results, wait 48 hours for a more developed taste. The pickled vegetables can be stored in the refrigerator for two to three weeks.
Notes
Nutrition
Spicing It Up: The Right Mix Makes Magic
After crafting numerous pickled vegetables and fruits, I’ve realized that a variety of spices can give each recipe its own distinctive flair.
It’s fascinating how a combination of spices can beautifully transform carrots and serrano peppers into a flavor-packed treat.
- Mustard Seeds: For a zesty, peppery punch.
- Smoked Paprika: Adds a smoky, sultry twist.
- Crushed Red Pepper Flakes: For those who dare to walk on the spicy side.
- Cumin Seeds: Bring a hint of earthy magic.
- Fennel Seeds: They sneak in a sweet, mysterious note.
- Star Anise and Cinnamon Sticks: A duo that offers a sweet, slightly exotic zing.
- Fresh Herbs: Think cilantro or parsley for a fresh, green counterpoint.
And let’s not forget the aromatics that bring it all together:
- Garlic: A must for that deep, savory character.
- Ginger: A spicy, warm nudge.
- Lime or Lemon Zest: For a citrusy spark that dances with the serrano heat.
I love the art of pickling and I encourage you to dive into it with your unique spin. Experimenting with different spices and aromatics is the key to making each batch uniquely yours.
And don’t forget, the type of vinegar you choose adds its own distinct flavor to your recipe.
For more detailed insights into vinegar varieties and flavor profiles, check out my vinegar guide!
After exploring the vibrant heat in ‘Pickled Serrano Peppers and Carrots’, why not indulge in the delicate and aromatic essence of ‘Asian Pickled Carrots’!
Meal Pairings-Where Heat Meets Eat
These pickled serrano peppers bring a vibrant twist to many dishes. Here’s a short list of meals I’ve used them in:
- Nachos with a Twist: Scatter some pickled serrano peppers and carrots over your nachos before adding the cheese. As the cheese melts, it blends with the pickles to create an irresistible fusion of flavors.
- Burritos: Add a generous helping of these pickled delights inside your burritos for a crunchy, spicy kick that complements the fillings beautifully.
- Quesadillas: Place a few slices inside your quesadillas for a tangy, spicy surprise. They pair wonderfully with melted cheese and your choice of protein.
- Spanish Rice: Stir them into your rice for an exciting flavor contrast.
Come Join Us!
I can’t wait to connect with fellow spice-lovers and hear how you’ve incorporated these pickled serrano peppers and carrots into your dishes.
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Let’s keep the heat going and explore the sizzling world of pickling together!
