Hot Carrot Pickles

April 18, 2018

Recipe by Jenn de la Vega

Adapted from Karen Solomon’s Asian Pickles. A lot like escabeche of jalapenos you’d get at a Mexican restaurant.


2 large carrots, cut into sticks

1 large jalapeno, thinly sliced

1 teaspoon asafetida

1 teaspoon salt

½ teaspoon chili powder or red pepper flakes

3/4 cup vegetable oil, divided

⅛ cup mustard powder

1 tablespoon fenugreek seeds


Heat ½ cup of the vegetable oil with the mustard powder in a small pan. Stir to combine and fry until it browns. Remove from the heat and add the fenugreek seeds and chili flakes. Let it cool completely.

Add the oil, vegetables and remaining ingredients to a clean jar. Cover it with a lid and let it sit unrefrigerated for a day. Transfer to the fridge and keep for up to 6 months.

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