Pickled Jalapenos and Carrots
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 71
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 15
- Dietary Fiber
- 2
- Sugar
- 12
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 30
- Total: 1 hr 35 min
- Prep: 5 min
- Inactive: 30 min
- Cook: 1 hr
Ingredients
10 jalapenos sliced into 1/8-inch or slightly smaller rings
2 cups peeled and sliced (1/4-inch thick) carrots
1 1/2 cups white vinegar
1/4 cup sugar
1/2 red onion, sliced 1/4-inch thick
Directions
- Bring vinegar and sugar to a slight simmer, just to dissolve the sugar. Add remaining ingredients and steep for 1 hour.
- Remove from heat, let cool and store in airtight container.