Mexican Pickled Carrot Sticks
Ingredients
4-5 carrots
1 jalapeno
1/4 onion
2 cloves garlic
2 cups vinegar
1.5 cups water
1/2 teaspoon cumin seeds (optional)
2 teaspoons salt (Kosher or sea salt)
freshly cracked pepper
olive oil
Directions
Roughly chop the 1/4 onion and jalapeno. Saute them in a dollop of oil over medium heat for a few minutes, or until tender.
Add 2 cloves minced garlic to the onion mixture, along with 1/2 teaspoon cumin seeds and some freshly cracked pepper. Saute briefly.
Add 2 cups vinegar, 1.5 cups water, and 2 teaspoons salt to the onion mixture. Stir well and bring to a light boil. Once boiling, turn off heat and set aside.
Peel and chop up the carrot sticks. Use the jar (minus the neck) to take a quick measurement for their length.
Fill two pint-sized glass jars with the carrot sticks, leaving some space for the brine. Add the brine to each jar, filling to the top with the liquid. Seal and give them a good shake.
They’ll need a few hours for the pickling brine to take full effect. Store in the fridge, sealed, where they’ll last for a few weeks.
