Quick-pickled carrots get a kick from garlic and jalapeño—the 10 minute prep time, 1 hour rest, and lovely pink brine make them an easy and beautiful addition to any relish tray. They also happen to taste great on their own or on a sandwich or taco.
MAKES ABOUT 1 QUART
1½ cups water
3 cups white vinegar
1 cup cane sugar
3 medium garlic cloves, thinly sliced
1 teaspoon tricolor peppercorns
8–10 medium tricolored carrots
1–2 jalapeños, quartered lengthwise and seeded
3–4 sprigs fresh cilantro
Add water and vinegar to a medium saucepan over medium heat. Whisk in sugar until dissolved. Add garlic and remove from heat. Set aside.
Add peppercorns to the bottom of a sterilized quart-sized mason jar. Wash and peel carrots. Slice into ¼-inch-thick sticks, between 4–5 inches long. Add the carrots, jalapeños, and cilantro lengthwise in the jar, being sure to pack everything very tightly.
Pour the vinegar mixture over the vegetables, being sure that the carrots are submerged. Let cool. Carrots are ready to eat after being submerged for about an hour, but will be more flavorful after 8–10 hours. Keep for about 1 week in the refrigerator.
Mother-daughter duo Brie Schaeffer Thompson and Michelle Schaeffer, co-founders of OLIVELLE in Bozeman, sponsored our summer recipe photo shoot and curated tableware and settings that allow the food to shine.
Inventory may vary. Please check with Olivelle for current selections.
