- 1 1/2 cups distilled white vinegar
- 1/4 cup white sugar
- 10 jalapeno peppers, thinly sliced
- 2 cups sliced carrots (1/4-inch thick slices)
- 1/2 red onion, cut into 1/4 inch-thick rings
- Bring the vinegar and sugar to a boil in a saucepan over high heat. Cook and stir until the sugar has dissolved, then stir in the jalapeno peppers, carrots, and onion. Remove from the heat and let stand for 1 hour. Cool to room temperature before serving.
03/25/2018
recipepes.com
Pickled Jalapenos and Carrots, recipe
PT15M
PT1H
5
455 calories
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