Spicy Pickled Carrots



3 lbs Fountainview or BC carrots, peeled, ends removed, cut on the diagonal into 1/2 inch slices

1 red onion cut in half, and then each half cut into inch slices

24 jalapeño peppers, depending on heat preference, seeds and cores removed.  Cut lengthwise into quarters and then cut each length in half again.  (I have found Okanagan jalapenos to be much hotter than imported jalapenos)

8 cloves of garlic, peeled

2 cups apple cider vinegar

2 cups water

2 Tbsp dried oregano

1/2 tsp cumin seed

2 Tbsp + 1 tsp sea salt

1/2 tsp black peppercorns (crushed)


Prepare jars for canning by ensuring jars are very clean. This can be done by either running them through the dishwasher with the heat cycle, or sterilizing in boiling water bath for a few minutes.

Bring a small skillet to medium heat and add cumin seeds. Stir continually until you can smell them, about 2 minutes. Don’t walk away as they can burn quickly!

In a medium-sized pot, bring vinegar, water, 1 Tbsp. salt, oregano, and pepper to a boil. Remove from heat, add onions and jalapeños. Set aside.

Fill another large-sized pot with water and remaining tablespoon salt. Bring to a boil, add carrots, simmer until al dente (3-5 minutes). Drain and immediately add vinegar mixture to the carrots. Return to boil and turn off heat.

Divide garlic and toasted cumin evenly between the clean jars.

Using a slotted spoon, add carrots, onions, and jalapeños to jars, doing your best to equally divide the jalapenos. Press carrots down slightly and use any remaining carrots to completely fill the jars. Ladle the brine into the jars, ensuring carrots are covered, leaving approx. 1/2inch headspace.

Wipe rims, apply lids and bands/clamps. Process in a boiling-water bath for 10 minutes. Use tongs to transfer the jars to a kitchen-towel-lined surface and cool completely at room temperature. Let sit for at least 3 weeks before consuming.

If you don’t wish to can them to make them shelf-stable, they will keep for a few months in the refrigerator.