Spicy, sweet, and acidic — it’s the trifecta taste you’ll want to have on burgers, hot dogs, cold-cut sandwiches, and barbecue. This recipe for Spicy Southern Pickled Carrots is an outdoor grilling and barbecue must. A simple refrigerator pickle transforms whatever it adorns for the perfect amount of sweet heat.
While canning and pickling are a great way to preserve the flavors of the bounty of summer and autumn harvests, sometimes we just want to have homemade pickles without the hassle. That’s when this recipe steps in. A simple boil on the stovetop melds the flavors together and dissolves the sugar to create a briny, spicy delight of a condiment.
After the ingredients boil and then rest, the mixture gets transferred into an airtight container or mason jar and refrigerated until completely chilled.
You can easily can this condiment; just make sure to follow the required steps to safely sterilize the jars and lids.
Once chilled, these Spicy Southern Pickled Carrots are ready to make their mealtime debut!
The chopped onions break down just enough to amplify the sweetness of the carrots while providing a satisfying mild note of savoriness.
Slicing the hot pepper thinly allows the heat to penetrate every inch of the carrots and onions, making for an even and consistent spicy bite.
Since it was boiled only for a few minutes, the crunch of the carrots is preserved, creating a contrast to falling off the bone-tender barbecue or salty, smoky sausages.
How you eat this is up to you, but you’ll need to be prepared; it’ll become a staple condiment!
Spicy Southern Pickled Carrots
Ingredients
- 1 10-ounce bag shredded carrots
- 1 serrano or jalapeño pepper, thinly sliced
- 1 small onion, finely chopped
- 1 tablespoon kosher salt
- 1/2 cup granulated sugar
- 1 cup distilled white vinegar
- 1 cup rice wine vinegar
Preparation
- In a large bowl mix carrots, pepper, onion, and salt, mixing to combine.
- Transfer the mixture to a colander and let the mixture release its excess moisture, about 15 minutes.
- After 15 minutes transfer the vegetable mixture to a saucepan with the sugar, white vinegar, and white vinegar. Bring to a boil, remove from the heat, and let it steep for 5 minutes.
- Transfer to a mason jar or airtight container. It can be refrigerated for up to 3 weeks. You can also can these Spicy Southern Pickled Carrots but you’ll need to sterilize the jars.
Recipe adapted from Kenneth Temple.