Pickled carrots, onion, and jalapeño is a traditional taco garnish. In this recipe, the blender chops the ingredients into a spicy slaw-like consistency that is great on tacos as well as in sandwiches and wraps.
Preparation Method
Place the carrots in the blender, followed by the jalapeño, garlic, onion (or shallot), 3 tablespoons of the salt, and 3 cups of the water. Select MANUAL/SPEED 3 and pulse until the mixture resembles a coarse carrot slaw. Transfer the mixture to an airtight container and refrigerate for at least 30 minutes or up to overnight.
Combine the remaining ¾ cup water, the vinegar, the remaining 1 tablespoon salt, the oregano, cumin seeds, black peppercorns, and red pepper flakes in a medium saucepan. Bring to a boil over medium heat, then turn off the heat.
Divide the lime juice and cilantro (if using) between 2 pint jars, followed by the vegetables. Pour the hot vinegar mixture over the vegetables, leaving ½ inch of headspace at the top of the jars. Wipe the rim clean, close the lids, and refrigerate for at least 24 hours and up to 1 month.
