This last weekend I was cooking some tongue for Sunday dinner lengua tacos. I had everything I needed (masa for fresh hand-made tortillas, garden salsa, limes) except that taqueria staple: pickled carrots.

Searching the internet, I was excited to learn how simple is was to pickle veggies. I found two recipes: One, more a marinade than anything, took about a minute to prep and a few hours for the flavor to develop in the carrots. The other took a bit longer to prep and required the carrots be left overnight. I made both (because I had enough carrots), and while the the marinade worked just fine to add the necessary spicy pickled carrot twang to the meal, the overnight pickled carrot recipe has been blowing my mind for days.

It's simple. You should do it. The recipe is after the jump.

Spicy Pickled Carrot Sticks
Adapted from Smitten Kitchen.com

1 pound carrots, cut into 3 1/2- by 1/3-inch sticks
1 cup water
3/4 cup white wine vinegar
1/4 cup habanero vinegar (available from Blossom Vinegars at PSU Farmers Market)
1/4 cup honey
4 garlic cloves, lightly crushed
1 1/2 tablespoons dill weed
1 1/2 tablespoons sea salt
1/2 teaspoon cumin
1/2 teaspoon cinnamon

Place carrots in a sterilized pint sized mason jar. Bring remaining ingredients to a boil in saucepan, then reduce heat and simmer 2 minutes. Pour pickling liquid over carrots and cool to room temperature, uncovered. Cover with lid and place jar in refrigerator. Chill carrots, covered, at least 1 day for flavors to develop.