What meal in Mexico is complete without pickled jalapenos and carrots? I’m always looking for ways to get more cultured food into my diet so these were prefect because I eat so much Mexican food. I love to just put a few on my plate and add them to a taco, a bowl of beans, soup… you get the picture. What’s even better is how easy they are to make!
Lacto-fermetned Jalapenos and Carrots
3 large carrots
10 large jalapenos
1 TBS salt (Real or Celtic)
1 quart sized jar
Scrub your carrots to remove the dirt or peel. I just give them a good scrub and leave the peels on. Wash your jalapenos. Cut of the tops and ends of the carrots and thinly slice making little disks. Cut off the stems of the jalpenos and thinly slice into little disks. Add the carrots, jalpenos and salt to a quart sized jar. Cover with water and screw on li and give it a good shake. Leave on the counter for 3 to 5 days and then they are ready to eat! Warning the might be very spicy! They will keep in the fridge for several months.
This post is part of Simple Lives Thursday, Fight Back Friday, Fat Tuesday,
Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!
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I’ve been lacto-fermenting veggies for a few months now, its fun!! I need to try the carrots and jalapenos, it sounds wonderful. Spicier than my beets and cukes 🙂
Anonymous, you can use whey or a culture but it is not nessesary. The salt does the same thing. If you want to add 4 TBS of whey or another culture you can just decress the salt to 1 tsp. I didn’t have any whey at the time.
Anonymous, that sonds amazing!!!
I have been making almost the same thing all summer long. I use less jalapenos, but add garlic, anaheim peppers, and anchoes. I add two tablespoons of Real Salt.
This sounds delicious! Do you not need to add any “lacto” (whey, culture, etc.) to the mix?
Thank you for posting this. I ferment carrots and I also ferment jalapenos, but never thought of combining the two. That will look awesome with tacos, beans etc.