Pickled Carrots Taco Shop Style

A healthy, crispy vegetable pickle.
Photo: Cynthia Dalton

Fred’s a friend of mine and one day we were going to be working together on a big project. We knew the day would be hectic with no time to cook, so on his way to my place, Fred stopped at his favorite taco shop for our lunchtime provisions.

Fred picked up a spread that included all the usual suspects — beans, rice, chili rellenos, and, of course, tacos.

Included in the feast was pickled carrots. The perfect counterpart to the richness of the meal, the pickles were an unexpected treat. At once, gently spicy, satisfyingly al dente, and meaty.

Needless to say, I had to try my hand at duplicating those little gems and if I do say so myself, I nailed it.

If you like carrots, and you like peppers, and you like pickles,  I think you’ll love these!

Print Recipe
Pickled Carrots Taco Shop Style
Bracing, with a spicy tang, these pickles make a great snack (especially with your favorite cheese). They are also a great addition to a variety of meals and they are a nice change of pace from chips with a sandwich. © The Working Lunch Project
A healthy, crispy vegetable pickle.
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Side Dish, Snack
Cuisine Mexican
Prep Time 10 minutes
Cook Time 7 minutes
Passive Time 3 hours
Servings
servings
Ingredients
Course Side Dish, Snack
Cuisine Mexican
Prep Time 10 minutes
Cook Time 7 minutes
Passive Time 3 hours
Servings
servings
Ingredients
A healthy, crispy vegetable pickle.
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a medium saucepan, bring to a boil the first 7 ingredients (everything except the sliced carrots.
  2. Add the sliced carrots to the boiling mixture and reduce the heat to medium high.
  3. Simmer carrots uncovered for 7 minutes (for al dente).
  4. Remove from heat, cover the pot, and allow carrots to cool in their brine to room temperature.
  5. Transfer the pickled carrots and pickled pepper rounds with brine to a glass container, cover, and allow to chill several hours for flavors to meld. Keep refrigerated and use within 1 week.
Recipe Notes

Nutritional facts per serving:

37 calories

0g fat

468mg sodium

8g carbs

1g fiber

.5g protein

Share this Recipe