Matt Frazier, Stepfanie Romine

Spicy Pickled Carrots

Preparation info
  • Serves:

    18 to 24

    / Makes 3 cups
    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in
The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts... And the Rest of your Life
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!)