Pickled Jalapenos and Carrots |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 12 |
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When we lived in California, I loved pickled carrots when enjoying anything Mexican...these are so good!!!! Ingredients:
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 |
Directions:
1. 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.
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