Cinco De Mayo is nearly upon us and what better to prepare than to ferment a batch of cultured spicy carrots! These are a great side to any Mexican meal… or any meal in my opinion! I’ll be quick with this one as it really only takes a few minutes to prepare anyway!
Fermenting carrots & jalapeños is crazy easy and crazy quick. They are commonly known as pickled spicy carrots and are common in authentic Mexican cuisine.
For this recipe I used a sanitized 68 oz pickle jar and a fermenting weight but you can use quart masons as well. I tend to do very large batches because I’m a busy mom and well… they keep really well so why not?
- Enough carrots to fill a 2 liter sanitized jar or whatever jar you are using. I used about half of a 5 lb bag. Scrubbed and sliced to thickness.
- 1/2 – 1 white onion, sliced
- 2-5 jalapeños, sliced
- 3-6 garlic cloves according to taste
- peppercorns (optional)
- 3 1/2 – 4 Tbsp course kosher salt, sea salt or pink salt (about 2 Tablespoons per quart/liter)
- Glass jar, sanitized
- Fermenting weight or small jar, sanitized
- non-chlorinated water
- avocado oil for sealing out bacteria (optional)
- Place jar of choice, fermenting weight & lid on a cookie sheet with a silicone baking mat in the oven at 175 degrees Fahrenheit for 3 – 5 minutes to sanitize them.
- Slice jalapeños to desired thickness. (Some people use gloves. I don’t. I just don’t touch my eyes)
- Fill sanitized jar with prepared vegetables, leaving 2″ room at the top
- Put the salt directly on top of the veg and then fill with the water.
- Pour a little avocado oil over the top to seal out bacteria. This is totally optional, but I will do it when I am in a hurry to cover any mistakes I might have made.
- Set your sanitized fermenting weight on top and press down until the liquid almost reaches the top of the weight. Place the lid and set aside for 4 – 14 days.
- Refrigerate after it is finished to slow fermentation.
I’ll be doing a couple more posts this week in preparation for the 5th of May but as this one takes at least a few days I thought I should get it out there! Enjoy!