Pickled Jalapenos and Carrots
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Category
American
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Cusine
American
What do you need?
How to make?
Ingredients
2 cups jalapeno peppers, sliced into rings
2 cups carrots, sliced into thin strips
1 cup white vinegar
1/2 cup water
1/4 cup sugar
2 tablespoons salt
1 teaspoon black peppercorns
1 teaspoon garlic powder
Directions
1. Slice off the stems of the jalapeños and cut them into rounds slightly shy of 1/4-inch . Peel the carrot and cut it into 1/4-inch slices. Peel the onion and cut it in half. slices. 2. Heat the vinegar in a nonreactive saucepan with the water, garlic clove, salt, sugar, oregano, peppercorns, and bay leaf until simmering, and the salt and sugar are dissolved. 3. Add the jalapeños, carrots, and onions. Let cook in the pan for 1 minute, then cover, remove from heat, and let stand 15 minutes. 4. Ladle the mixture into jars, close them, and refrigerate until ready to serve.