Description
A vibrant combination of crisp carrots and sweet, tangy red onions in a zesty brine, perfect for tacos, burritos, and salads.
Ingredients
Scale
- 2 medium carrots, peeled and thinly sliced
- 1 small red onion, thinly sliced
- 1 cup vinegar (white or apple cider)
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 teaspoon Mexican oregano
- 1 teaspoon cumin
- 1–2 jalapeños, sliced (optional)
Instructions
- Mix the brine: In a medium saucepan, combine the vinegar, water, sugar, and salt over medium heat. Stir until dissolved.
- Layer the vegetables: In a clean mason jar, layer your sliced carrots and red onion. Add additional veggies if desired.
- Incorporate the spices: Sprinkle the Mexican oregano, cumin, and jalapeños into the jar.
- Pour the brine: Carefully pour the hot vinegar mixture over the vegetables until fully submerged.
- Cool and refrigerate: Let the jar cool to room temperature, seal tightly, and refrigerate for at least 24 hours for best flavor.
Notes
These pickled veggies can be stored in the fridge for up to two weeks. Feel free to experiment with other vegetables or spices.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Pickling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 30
- Sugar: 2g
- Sodium: 180mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg