All you have to do is meet Delilah Snell and you’ll likely be as convinced of her awesomeness as I am. She’s a rare breed as she’s one of a handful of Master Food Preservers in the nation, which means she spreads the word about preserving via her numerous endeavors from her events and blog to her line of preserves. Needless to say, when we met, it was quite clear Delilah and I were equally food obsessed and we quickly became friends. When we first met, I attended one of her pickling classes, which was a whirlwind of a day in which we made everything from kimchi and sauerkraut to preserved limes and spicy green beans. Of them all, this recipe for Mexican-style pickled carrots was a crowd favorite.
The veggie portion can be changed if you want less heat, just adjust the veg so that you still have enough for the jars. As for salt, do not use iodized salt as it will alter the taste and color of your final product. Go for any variety of salt from kosher to sea salt so long as it is free of chemicals and additives. You may want some windows open because it can get pretty pungent pretty quickly.
Read the full recipe here: http://saltandwind.com/recipes/44-hot-mexican-pickles-recipe
