Mexican Hot Carrots

Mexican Hot Carrots

Ingredients

  • 6 carrots, peeled and sliced
  • 1 (16 ounce) jar sliced jalapeno peppers, with liquid
  • 2 onions, thinly sliced
  • 1 cup vinegar


Directions

  1. Place the carrots in a saucepan with enough water to cover and cook over medium heat until nearly boiling, 7 to 10 minutes. Immediately drain the carrots and set aside to cool.
  2. Divide the cooled carrots into two 1-quart glass jars. Alternate layers of onion and jalapeno peppers atop the carrots until the jars are full.
  3. Mix the liquid from the jalapeno peppers and the vinegar in a saucepan; bring the mixture to a rolling boil. Remove from heat and pour the liquid into the jars until full. Seal the jars with lids. Place the jars in the refrigerator until cold, at least 8 hours.

05/18/2018
Mexican Hot Carrots, recipe PT15M PT1H 5 455 calories

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