Ingredients with Measurements:
- 1 pound of carrots, peeled and sliced into thin rounds
- 1 jalapeno pepper, sliced
- 1 cup of white vinegar
- 1 cup of water
- 1/4 cup of sugar
- 1 tablespoon of salt
- 2 cloves of garlic, minced
- 1 teaspoon of black peppercorns
- 1 teaspoon of red pepper flakes
Special equipment needed:
- 1 quart-sized mason jar with lid
Step-by-step instructions:
1. In a medium-sized saucepan, combine the vinegar, water, sugar, salt, garlic, black peppercorns, and red pepper flakes. Bring to a boil over medium-high heat, stirring occasionally until the sugar and salt dissolve.
2. In the meantime, pack the sliced carrots and jalapeno pepper into the mason jar.
3. Once the vinegar mixture comes to a boil, remove it from the heat and let it cool for 5 minutes.
4. Pour the vinegar mixture over the carrots and jalapeno pepper in the mason jar, making sure that the vegetables are completely covered with the liquid.
5. Put the lid on the mason jar and let it cool to room temperature.
6. Once cooled, place the mason jar in the refrigerator and let it sit for at least 24 hours before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature for cooling the pickling liquid
- Refrigerator temperature for storing the pickled carrots
Serving size:
- Makes about 1 quart of pickled carrots
Nutritional information:
- Serving size: 1/4 cup
- Calories: 20
- Total fat: 0g
- Sodium: 240mg
- Total carbohydrates: 5g
- Dietary fiber: 1g
- Sugars: 4g
- Protein: 0g
Substitutions for ingredients:
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Jalapeno pepper can be substituted with other types of chili peppers.
- Sugar can be substituted with honey or maple syrup.
- Black peppercorns can be substituted with ground black pepper.
Variations:
- Add other vegetables such as sliced onions or cauliflower to the pickling mixture.
- Use different types of spices such as mustard seeds or coriander seeds.
Tips and tricks:
- Use a mandoline slicer to slice the carrots into thin rounds.
- Make sure that the vegetables are completely covered with the pickling liquid to prevent spoilage.
- The longer the pickled carrots sit in the refrigerator, the more flavorful they will become.
Storage instructions:
- Store the pickled carrots in the refrigerator for up to 2 months.
Reheating instructions:
- The pickled carrots can be served cold or at room temperature.
Presentation ideas:
- Serve the pickled carrots in a small bowl or on a platter with other pickled vegetables.
Garnishes:
- Garnish with fresh herbs such as cilantro or parsley.
Pairings:
- Serve the pickled carrots as a side dish with grilled meats or sandwiches.
Suggested side dishes:
- Serve the pickled carrots with a green salad or roasted vegetables.
Troubleshooting advice:
- If the pickled carrots become slimy or have a foul odor, discard them immediately.
Food safety advice:
- Make sure to use clean utensils and a clean mason jar when making pickled vegetables.
- Store the pickled carrots in the refrigerator to prevent bacterial growth.
Food history:
- Pickling has been used as a method of preserving food for centuries.
Flavor profiles:
- The pickled carrots have a tangy and spicy flavor.
Serving suggestions:
- Serve the pickled carrots as a snack or appetizer.
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