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Pickled chilli carrots recipe

Pickled chilli carrots recipe

  • Recipes
  • Dish type
  • Preserves
  • Pickles

This is a spicy pickle, which works well as a condiment. Allow to sit for at least 24 hours for maximum flavour.

42 people made this

IngredientsServes: 12

  • 350ml distilled malt vinegar
  • 4 tablespoons caster sugar
  • 8-10 Scotch bonnet chillies or to taste, thinly sliced
  • 250g sliced carrots, cut into 5cm thick slices
  • 1/2 red onion, cut into 5mm thick rings

MethodPrep:15min ›Cook:10min ›Extra time:4hr cooling › Ready in:4hr25min

  1. Bring the vinegar and sugar to the boil in a saucepan over high heat. Cook and stir until the sugar has dissolved, then stir in the chillies, carrots and onion. Remove from the heat and let stand for 1 hour. Cool to room temperature before serving.


If jalapeno peppers are available, use these instead of Scotch bonnets.

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Reviews & ratingsAverage global rating:(36)

Reviews in English (29)

by Cindy in Pensacola

The taste with my changes makes this a 10 star recipe but as is, only 4. I slice my carrots and simmer for about 8 minutes to slightly soften. I boiled the vinegar with the sugar and took it off the stove and added the white onion & jalepeno (I used jarred, not fresh). When the carrots were to my liking I scooped them into the vinegar mixture and let that set for 1 hour. I then put into 2 1-pint jars and will refrigerate. I did also add some salt as I think it needs that. YUMMMO!!-16 Jul 2010

by maria r s

I made the recipe but added about 1 heaping tspn of dried oregano,4 cloves of crushed garlic,and a tspn of whole peppercorns to the boiled vinigar/sugar mixture! Yummy and totally tastes the same as the resturants-17 Apr 2010

by Duckball

We had some jalapenos that were starting to get a little old, so I found and tried this recipe. It is fantastic. I had only had the pickled peppers in restaurants, and these are so much better. To the vinegar and sugar, I added several shakes of ground pepper, around 1/4 tsp of Italian seasoning, and a few shakes of salt. I boiled my carrots for around five minutes before adding the peppers (quartered lengthwise into strips, with the membrane and seeds removed). I also added three cloves of garlic, quartered, and maybe 1/4 cup of sliced white onion. I only boiled everything together for a couple minutes, and then I let it all cool in the pot. When at room temperature, into a glass jar! So good, next time I want to add some cauliflower! Don't be scared of making pickled anything. The reward is worth the effort! Thanks for sharing, JC!-07 Oct 2011

Quick Pickled Carrots

Have some carrots hanging out in the back of the fridge and not sure what to do with them?

Bring them back to life with this fresh and simple 4-ingredient recipe!

Taquer໚-Style Pickled Carrots

Enjoy these pickled carrots adapted from Kevin West as a snack or alongside tacos

Yield: 4 pints

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes


2 cups white wine vinegar

2 tablespoons plus 1 teaspoon kosher salt, divided

2 teaspoons dried Mexican oregano (or dried oregano)

½ teaspoon black peppercorns, lightly crushed

1 small red onion, peeled and cut into ⅛-inch slices

2 to 4 jalapeño chiles, quartered (seeded for less heat)

2¾ pounds carrots, peeled and cut on a bias ½ inch thick

4 small dried red chiles (optional)


1. In a large, deep pot, add 4 pint jars and their lids. Cover with water and bring to a boil over high heat. Boil for 15 minutes. Turn off the heat. Use tongs to remove the pint jars and lids from the hot water. Turn the jars upside down onto a kitchen towel to drain.

2. While the jars sterilize, start the pickle: In a small skillet set over medium-high heat, add the cumin seeds and toast, stirring often, until the seeds are golden and fragrant, 1 to 2 minutes. Transfer to a small plate to cool.

3. To a medium saucepan, add the vinegar, water, 1 tablespoon plus 1 teaspoon of the salt, the oregano and crushed peppercorns and bring to a boil over high heat. Add the onion and jalapeños and turn off the heat.

4. Bring a large saucepan of water and the remaining 1 tablespoon of salt to a boil. Add the carrots and simmer until al dente, about 3 minutes. Drain the carrots in a colander and immediately transfer them to the saucepan with the vinegar and onions. Bring the ingredients to a boil, then turn off the heat.

5. Divide the toasted cumin seeds, garlic cloves and red chiles (if using) among the 4 jars. Using a slotted spoon, divide the carrots and onions among the jars. Top with the hot vinegar, leaving ½ inch of headspace at the top of the jar. Fasten the tops onto the jars and refrigerate for up to 1 month. (For longer storage, hot-water-process the pickles: Transfer the jars back to a pot of water, making sure the lids are tightly secured and that the jars are covered by at least a few inches of water, and boil for 10 minutes. Use tongs to transfer the jars to a kitchen-towel-lined surface and cool completely at room temperature. Store in a cool, dry, dark space.)

The Seaboard Cafe’s Famous Pickled Carrots

This recipe, given to Seaboard Cafe owner Rick Perales by a customer named Judy Pridgen, has been adapted slightly over the years. Judy’s original recipe included jalapeños — which are a must-try addition if you like jalapeños. Over the years, Rick’s kitchen crew has streamlined the recipe from the once trendy Italian seasoning to equal parts dried basil and oregano. (I’ve made it both ways both are good.)

Makes: About 4 cups
Time: 30 minutes, plus several hours cooling time

How to pickle chillies

Sterilize glass jars then fill with sliced chillies or spicy peppers of your choice and bay leaves. In a saucepan, combine vinegar, coriander seeds, mustard seeds, salt and sugar. Bring to a boil and stir to dissolve the sugar. Pour the boiling hot liquid into the jars, filling right to the top. Carefully seal the jar with a tight fitting lid and allow to cool to room temperature then transfer to the fridge. Allow the chillies to pickle for at least an hour (slice them thinner if you want them to pickle quickly) but I prefer them after 2-3 days.

How To Make Pickled Carrots

Yield Makes 2 (8-ounce) jars

  • alcohol-free
  • egg-free
  • low-fat
  • peanut-free
  • pork-free
  • pescatarian
  • gluten-free
  • tree-nut-free
  • high-fiber
  • red-meat-free
  • dairy-free
  • fish-free
  • vegetarian
  • shellfish-free
  • vegan
  • no-oil-added
  • soy-free
  • wheat-free
  • Calories 126
  • Fat 0.6 g (0.9%)
  • Saturated 0.1 g (0.6%)
  • Carbs 25.1 g (8.4%)
  • Fiber 6.1 g (24.2%)
  • Sugars 12.0 g
  • Protein 2.7 g (5.3%)
  • Sodium 977.8 mg (40.7%)


granulated sugar (optional)


(8-ounce) wide-mouth jars with lids


Wash and dry the jars. Wash 2 wide-mouth (8-ounce) jars, lids, and rings in warm, soapy water and rinse well. Set aside to dry, or dry completely by hand.

Prepare the carrots, onions, and jalapeños: Peel and slice the carrots into 1/4-inch-thick rounds. Trim the stems from the jalapeños, then cut into 1/4-inch-thick rounds. Halve and thinly slice the onion. Place them all in a medium bowl and toss to combine.

Pack the vegetables into the prepared jars. Pack the vegetables into the jars, making sure there is a 1/2 inch of space from the rim of the jars to the tops of the vegetables. Pack them in as tightly as you can without smashing. Add 1 garlic clove, 1 bay leaf, and 1 sprig of thyme to each jar.

Make the pickling liquid. Place the vinegar, water, salt, oregano, and sugar if using in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar.

Pour the brine over the vegetables. Pour the hot brine into the jars, filling each one to within 1/2 inch of the top. You might not use all the brine. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.

Tightly seal the jars. Place the lids over the jars and screw on the rings until tight.

Cool the jars and then refrigerate for 24 hours. Let the jars cool at room temperature for 1 hour. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 24 hours before cracking them open.

Recipe Notes

Storage: Refrigerator pickles will keep for about 1 month. If they develop any off flavors or smells, or if you notice fermentation, it's best to just discard the remaining pickles.

Meghan is the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You.

Why This Recipe Works

Mexican pickled carrots are a favorite in our family, so I always make sure our fridge is stocked with a jar or two.

This recipe is amazing and will yield pickled carrots that are very flavorful and truly addicting.

My favorite pickled carrots have to be spicy, with a little crunch. However, if you're like my daughter, who prefers the softer texture, just cook the carrots a little longer.

Sometimes I share recipes that are quite complicated. Those tend to be my Assyrian recipes. I often wonder how many people actually take the time to tackle those recipes.

Then there are times when I share very easy recipes recipes that even a beginner can master. This, my friend, is one of those recipes.

Can you boil water? Can you slice carrots and onions? If your answer is "yes," great news! You have what it takes to make Mexican Pickled Carrots!

Spicy Pickled Carrots Canned

If you follow my Instagram, you may have noticed I’ve been canning (insert Portlandia reference here… it’s so true, ha) and have even joined the Portland Preservation Society. It’s a group of people that WANT to know where their food comes from. My pickled carrots: from my garden and pickled by me.

Canning has been quite an adventure. Have you wanted to try it? I’ve enjoyed it and can’t stop! Pickling is DEFINitely a great way to start. It’s super simple… and pickles are delicious! This recipe I used (adapted from Serious eats) is a great one to try as your first canning. The water bath canning instructions are at the end of the directions. A couple of notes that I find are important for starting canning:

– If you are using old jars to can with, make sure they are specifically for canning and have no chips on the rim. There will not be a proper seal with a chip.

– Only use new lids. You can use old bands, but all the lids should be new. The old lids will not create a proper seal and the food will probably spoil.

– Vegetables cannot be pickled using the water bath method… without some sort of acidity. That’s why pickling is awesome! Pickle all the veggies! Hee.

– Most fruit should have enough acidity to can with the water bath method.

– I recommend checking out the Ball site if you have any questions.

Spicy Pickled Carrots Canned

  • 1 1/2 pounds carrots, trimmed to fit your jars
  • 1 cup white vinegar
  • 1 cup water
  • 1 tablespoon pickling salt
  • 1 teaspoon dill seed
  • 1/2 teaspoon red chili pepper flakes
  • 1/2 teaspoon black peppercorns
  • 1 clove of garlic for each jar

Directions (adapted from Serious Eats):

1. Bring a small pot of water to a boil in which to blanch the carrots.

2. Prepare 1 pint and a half jar, or 2 12-ounce jelly jars. Place lid(s) in a small pot of water and bring to the barest bubble to soften sealing compound.

3. Peel carrots and trim to fit jars. Cut into thin sticks.

4. When the water comes to a boil, drop in the carrots and cook for either 90 seconds if you plan on canning your pickles, or 3 minutes if you’re making them as refrigerator pickles.

5. When time is up, remove carrots from water and run under cold water to stop cooking.

6. Combine vinegar, water and salt in a small saucepan and bring to a boil.

7. Place spices and a garlic clove into the bottom of each jar.

8. Pack carrots sticks upright in jar(s).

9. Pour the boiling brine over the carrots, leaving 1/2 inch headspace.

10. Tap jar(s) gentle to remove air bubbles.

11. Wipe the rims and apply the lids and rings.

12. If you’re canning the pickles, process them for 10 minutes in a boiling water bath.

13. When time is up, remove jar(s) from canner and let cool.

14. Sealed jars can be stored in a cool, dark place for up to one year. Refrigerator pickles should be placed in the fridge as soon as the jars are cool.

15. Let pickles rest in pickling liquid for at least 48 hours before eating.

Spicy pickled carrots add a playful zest to every dish and are wonderful eaten on their own as an appetizer. Make these pickles to pack for your next picnic or gift them to a friend. Stored in a mason jar, these pickles even make a beautiful display.

Infusing herbs into the pickling liquid packs a punch of flavor and tang, while the accompanying vegetables help to round out the flavor profile of this unique pickle. An effortless recipe to elevate your next salad, sandwich or grazing board.

Pickled Carrots

  • Quick Glance
  • (2)
  • 5 M
  • 45 M
  • Makes 8 (1/2-cup) servings | 1 quart

Ingredients US Metric

  • 2 cups cider vinegar
  • 1 cup cold water
  • 1/4 cup granulated sugar
  • 1 tablespoon mustard seeds
  • 1 tablespoon black peppercorns
  • 1 tablespoon coriander seeds
  • 1 tablespoon fennel seeds
  • 1/2 to 1 tablespoon finely chopped or crumbled guindilla pepper or pinch crushed red pepper flakes (optional)
  • 2 sprigs thyme
  • 1 sprig dill
  • 2 cloves garlic, peeled
  • 2 cups Salt-Baked Carrots or blanched carrots


Combine all of the ingredients except the carrots in a saucepan and bring to a boil. Reduce the heat and simmer for 20 minutes. The liquid should be reduced to about 3 cups.

Remove the pan from the heat. (You can cool, cover, and refrigerate the pickling liquid for up to 1 month. Bring it to a boil again just before using.)

If using thickish carrots, cut them on the diagonal into 1 1/2-inch-thick slices if using slender carrots, cut them into sticks.

Place the carrots in a nonreactive bowl. Pour the pickling liquid over the carrots. Cover and refrigerate until cool. The carrots can be served right away however, if you let them soak for at least 45 minutes in the refrigerator, they’ll take on considerably more of the characteristics of a pickle. Originally published August 21, 2012.


An Even Quicker Pickle

This pickling solution can be prepared ahead of time and kept in the refrigerator. You can keep it around for any last-minute pickling needs.

An Even Easier Pickle

If you crave an even quicker pickle, simply blanch the carrots rather than bake them.

Recipe Testers' Reviews

I don’t even know how to explain these flavors. They mix up the taste buds and I’m tongue-tied. Despite being a two-stage recipe,e it was easy and generally took little prep or supervision to get to pickled carrot goodness. I’m smitten with the spices and how the vinegar shamelessly assaults my mouth only to have the carrot bring up the rear to smooth everything together. I like you, little complicated carrot.

I have a confession to make. I was all set to make this recipe and was going to town trimming carrots and prepping the pickling liquid when I realized I didn’t have the pound of salt that I was certain was lingering in the pantry. I made these pickles anyway, skipping the salt bake and blanching the carrots in salt water for 1 minute and then rinsing them under cold water to stop the cooking process. I then proceeded with the recipe from there.

The pickled carrots were delicious and took no time at all to throw together. I packed my carrots into a large Mason jar and poured the pickling liquid directly over. I couldn’t stop myself from sampling them after just 10 minutes, and they were already flavorful. They were best, however, after sitting in the refrigerator for a full day. Tart but sweet and just a little bit spicy, the fennel seeds really stand out and pair well with the natural sweetness of the carrots.

When I make them in the future, I’ll try to get my hands on the guindilla pepper or will increase the amount of red pepper flakes because I do like a spicier pickle. One other small point is the fact that the apple cider vinegar is very fruity and imparts a strong flavor. I think if making it again, I’d use half apple cider and half regular white vinegar for a milder vinegar taste. Even with the shortcut, these were a winner and my husband and I can’t stop snacking on them. I’ll make them with the salt-baked carrots next time and can’t wait to see how delicious they are.

They were delicious. Mine were just fine even after 10 days in the fridge. (It’s hard to eat 3 pints of pickles in 10 days!) I really like the quick “canning” recipe much better than spending hours over a canner after blanching the 50 pounds of vegetables necessary to make it worth the effort.

When I first saw this recipe for quick pickled carrots, I was quite excited, but then when I saw that you salt-baked them first, I was doubly excited! The salt baking, which entailed fresh herbs from my garden, lemon peel, pink and black peppercorns, and salt brought loads of flavor to the profile. I’d chosen both yellow and red carrots from the farmer’s market to bring some color and distinction to this dish.

The recipe was dead easy but removing the peels after they’d baked was a bit tricky. I found that letting them sit a little in the bowl while hot made them easier to peel.

I then proceeded to the quick pickle. It, too, was dead easy. A few spices, including fresh coriander from my garden, and some vinegar went into the pickling liquid. I left the carrots in the fridge for several hours and served them with some grilled chicken and a side salad of arugula to balance out the bitter and sour. I really liked this recipe and can see many uses for the pickles, such as on a charcuterie platter or mixed into a green salad, even chopped and added to a carrot salad for a little sharpness along with the sweet. The pickling liquid would also work well with a mélange of root vegetables.

We had vegetables from our CSA and fresh rosemary and thyme from the garden. I salt-baked the carrots and the beets, then ate the delicious beets and used the carrots (not without some substantial taste testing first!) for the pickles.

The salt mixture didn’t completely cover the vegetables at all, but the spices and herbs did contribute great flavor to the baked veggies. It was hard to scrape off the skin and I’d skip that step for the carrots in the future: presuming they’re organic, I’m fine with the peels on my carrots. Neither the dish towel nor the paring knife suggestion worked well for me. At this point, there were some tasty cooked vegetables.

On to the pickling! Again, there were fresh herbs from the garden, both thyme and dill, plus garlic from the CSA. I neither had nor could I quickly get ahold of the guindilla pepper specified so I substituted a pinch of red pepper flakes. After bringing the vinegar and water to a boil and then simmering for 20 minutes, I no longer had 3 cups, so I added some more water.

While we didn’t wait to sample the baked vegetables, we did wait the minimum 45 minutes of soaking time in the refrigerator before sampling the pickled carrots and they were delicious served as an accompaniment to the quintessential burger, potato salad, and watermelon summer picnic. If I’d made them a day earlier, I’d definitely have included them in the terrific everything-but-the-kitchen-sink salad we’d had the night before, and I love the idea of using them as a companion to good cheese. I’m also going to be a big fan of keeping the basic pickling liquid around for last-minute needs.


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I love pickles so much that I always have a jar in my fridge, and from time to time pickle my own cucumbers, cauliflower, or jalapeños. I’d only ever tried store-bought pickled carrots before, which I haven’t always enjoyed as much as other pickles. So I was intrigued by recipe that incorporated salt-baked carrots. Not being familiar with salt baking, I was very curious about how that method affected/improved the vegetables.

I had a fun time making these carrots—trying out a new cooking method/technique is always interesting. The instructions were easy to follow. I made two batches of the pickling liquid and put just the carrots in one, and both carrots and beets in the other. The latter jar turned a very pretty pinkish-red color from the beets. The carrots tasted great, though I found them to be a little more tart than I like, so I added 2 tablespoons more water. Overall, the carrots tasted good, but I didn’t get how roasting them in the salt/rosemary/thyme/peppercorn/lemon “scrub” added any extra/different flavor. I think they can be made just as well and tender without this added step, although I hadn’t tested that as a variation (naked roasting), so I’m not really sure what they’d taste like without baking them in the salt scrub.

So happy you enjoyed the recipe, Imelda!

I thought the Salt-Baked Carrots were too salty by themselves, but quite tasty after pickling. I personally would’ve liked the pickles to be a bit sweeter, but the true pickle lover in my family, my husband, was almost late for work from eating so many! As an out of hand snack, they’re tangy and retain quite a bit of texture—they’re not too soggy or mushy. On a sandwich or salad, they add the perfect zip. Some readers may want to up the heat or garlic level a bit, but the floral notes of the pink and black peppercorns came through nicely. As my mother-in-law said, “They’re a great pickle!”

Magnificent, Becky! Thank you!

This sounds like a great idea. I always have cauliflower left over when I make the baked, and a few baked carrots and a few other things in this pickling liquid would make a great combo pickle for mezzes or antipasto or tapas or whatever. This place is a goldmine, I tell ya! )

Thanks for the swell idea, Ruthie! Love the notion of cauliflower pickled in this fashion. Love it! Kindly report back….

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