Directions:
- Heat the oil in a large saucepan over medium high heat. Add the onion and saute for three minutes, then add the garlic. Continue cooking until the onions are soft, 1-2 minutes more.
- Add the water and bring to a boil. Add the jalapenos and carrots and cook for 5 minutes, until slightly softened. Add the cider vinegar, 1 tbsp pickling salt, oregano and bay leaves and simmer for 1 minute. Remove from heat and allow to cool completely.
- Transfer the jalapenos, carrots and onions with slotted spoon or tongs into sterilized glass quart-sized jars. Throw away the bay leaves.
- Cover the vegetables with the cooking liquid until the jars are three-quarters full. Add 1 tbsp pickling salt to each jar and fill to the top with white vinegar.
- Cap each jar tightly and store in the refrigerator for up to several months. The pickled vegetables can be used starting one week later.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4966.85 Kcal (20795 kJ) | ||
| Calories from fat | 3057.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 339.71g | 523% | |
|---|---|---|---|
| Sodium | 16411.92mg | 684% | |
| Potassium | 307.9mg | 7% | |
| Total Carbs | 317.62g | 106% | |
| Sugars | 4.28g | 17% | |
| Dietary Fiber | 10.15g | 41% | |
| Protein | 168.55g | 337% | |
| Vitamin C | 6.2mg | 10% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 0.2mg | 1% | |
| Calcium | 70.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 1050.68 Kcal (4399 kJ) | ||
| Calories from fat | 646.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 71.86g | 523% | |
|---|---|---|---|
| Sodium | 3471.77mg | 684% | |
| Potassium | 65.13mg | 7% | |
| Total Carbs | 67.19g | 106% | |
| Sugars | 0.9g | 17% | |
| Dietary Fiber | 2.15g | 41% | |
| Protein | 35.65g | 337% | |
| Vitamin C | 1.3mg | 10% | |
| Vitamin A | 0.2mg | 25% | |
| Calcium | 15mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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