Directions:
- 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.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 36.14 Kcal (151 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 33.37mg | 1% | |
| Potassium | 195.93mg | 4% | |
| Total Carbs | 7.3g | 2% | |
| Sugars | 3.53g | 14% | |
| Dietary Fiber | 2.03g | 8% | |
| Protein | 0.77g | 2% | |
| Vitamin C | 8.9mg | 15% | |
| Vitamin A | 0.5mg | 15% | |
| Calcium | 23.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 33.92 Kcal (142 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 31.32mg | 1% | |
| Potassium | 183.9mg | 4% | |
| Total Carbs | 6.85g | 2% | |
| Sugars | 3.31g | 14% | |
| Dietary Fiber | 1.9g | 8% | |
| Protein | 0.72g | 2% | |
| Vitamin C | 8.3mg | 15% | |
| Vitamin A | 0.4mg | 15% | |
| Calcium | 22.2mg | 2% | |
* 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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