For many years, I made sure to give the Solórzano family (Annie’s in-laws) cute jars of spicy carrots. They are crunchy and have just the right amount of zip that will wake up your taste buds. A fan favorite of Javi and his family, the spicy pickled carrots are an easy and delicious snack. They are simple to make and they make a big impression. The carrots can be served as part of a charcuterie board, on salads, paired with drinks.

Ingredients

• 3  Large carrots, peeled and cut into about 4-inch sticks, or to fit the size of jar (along with 1/2 inch space above)
• 1  Jalapeño pepper quartered lengthwise (optional for spicy flavor)
• 1 C White vinegar
• 1 C Water
• 1 T Sugar
• 1 T Salt
• 3  Cloves garlic , smashed (optional)

Directions

• Add carrots and jalapeño to a sanitized mason jar, leaving ½ inch space at the top.
• Whisk vinegar, water, sugar, and salt in a small saucepan. Add garlic cloves. 
• Bring to a boil and then reduce heat to low and gently cook for five minutes. Remove garlic cloves. 
• Pour over the carrots in the jar until fully covered. 
• Set aside to cool for up to two hours, and then refrigerate covered at least 48 hours, so carrots are fully infused with the flavors of the brine.