Ample Bites first enjoyed Mexican Style Spicy Pickled Carrots and Jicama at the Chicago-area Lalo’s restaurant chain and then friends, relatives and Ample Bites followers Laura Rice and Patrick Roche shared a batch they made last summer. This inspired me to make my own. Here is the result and how I went about it.
These spicy pickled vegetables can be served atop tacos or eaten alone as an appetizer of sorts. The carrots and jicama soak up the tang of the jalapenos and pickling juice resulting in a pleasantly spicy kick.
Mexican Style Spicy Pickled Carrots and Jicama
(Mark Kelly, 2015)
Makes 8 cups
1 lb. carrots, peeled and sliced on diagonal about 1/4-inch-thick
1 lb. jicama, peeled and sliced into pieces of similar size to the carrots
2 yellow onions, peeled and sliced
1 1/2 quarts warm water
7 oz. sliced canned jalapeno peppers, with liquid
1 Tbsp dried oregano
12 whole garlic cloves
2 cups cider vinegar
1/4 cup vegetable oil
2 bay leaves
1 Tbsp Kosher salt
Put carrots and jicama in a 4-quart pot. Add warm water and bring to a boil over high heat. Boil for 5 minutes and remove from heat. Add peppers, onions, oregano, garlic, vinegar, bay leaves and salt to the pot. Let cool for 2-3 hours.
Divide between jars and refrigerate. The pickled vegetables will keep for a week after each jar is opened.