Combine & Salt Vegetables: In a large bowl, combine the 10-ounce bag of shredded carrots, 1 thinly sliced serrano or jalapeño pepper, and 1 small finely chopped onion. Add the 1 tablespoon of kosher salt and mix thoroughly to combine all the ingredients.
Drain Excess Moisture: Transfer the vegetable mixture to a colander. Let the mixture sit and release its excess moisture for about 15 minutes. This step helps keep the carrots crisp.
Prepare Brine & Steep: After 15 minutes, transfer the drained vegetable mixture to a saucepan. Add the 1/2 cup granulated sugar, 1 cup distilled white vinegar, and 1 cup rice wine vinegar to the saucepan. Bring the mixture to a boil over medium-high heat. Once boiling, immediately remove the saucepan from the heat and let the mixture steep for 5 minutes.
Store: Transfer the pickled carrots and brine into a mason jar or another airtight container. Allow them to cool completely before sealing.
Refrigerate: These Spicy Southern Pickled Carrots can be refrigerated for up to 3 weeks.
Optional Canning: If you wish to can these for longer-term storage, you will need to follow standard canning procedures, including sterilizing the jars and processing them in a hot water bath according to safe canning guidelines.
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