Name: Spicy Pickled Carrots
Total time: 58 min
Yield: Serves: 18 to 24 / Makes 3 cups (330 g)
Ingredients: 1 jalapeño, thinly sliced (seeds and ribs removed for less heat); ¼ cup (60 ml) apple cider vinegar; 4 carrots, grated; ½ teaspoon salt; Water; ½ teaspoon cumin seeds; 1 teaspoon sugar

Preparation info

Serves:
18 to 24
/ Makes 3 cups

Difficulty
Easy
Ready in
1 hr

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

These carrots are a quick-fix version of those little jars of deliciousness you see at authentic taco trucks. Prep them the night before for maximum spiciness. Try them in taco salads or a Lifesaving Bowl.

Ingredients

4 carrots, grated
¼ cup (60 ml) apple cider vinegar

Method

Combine the carrots, vinegar, jalapeño, sugar, cumin, and salt in a quart-size (1 L) canning jar. Press the carrots down and add water just to cover. Put the lid on and shake to combine. Refrigerate 8 hours or overnight, then serve. (The carrots can be refrigerated for up to 1 week—though they likely won’t last that long!)

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Spicy Pickled Carrots

Ingredients

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