Easy Pickled Jalapenos recipe
All Recipes Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Ingredients
- 2 carrots, cut into 1/4-inch rounds 2 cups water 1 small white onion, thinly sliced 1 ½ cups cider vinegar 2 teaspoons coarse salt 1 teaspoon white sugar ¼ teaspoon whole black peppercorns 2 bay leaves 8 jalapeno peppers, cut into 1/4-inch slices
Nutrition Info
- 25.6 caloriescarbohydrate: 4.1 gcholesterol: : -fat: 0.1 gfiber: 1 gprotein: 0.4 gsaturatedFat: : -servingSize: -sodium: 495.1 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Easy Pickled Jalapenos
Directions
-
Combine carrots, water, onion, cider vinegar, salt, sugar, peppercorns, and bay leaves in a saucepan, bring to a boil. Reduce heat, simmer until sugar and salt dissolve, about 2 minutes. Pour over jalapenos and cover with a plate to keep vegetables submerged. Cool for about 1 hour.
Place jalapenos in a large bowl. Pour carrot mixture over jalapenos and cover with a plate to keep vegetables submerged. Let sit until for flavors to blend, about 1 hour. Discard bay leaves. pour the mixture in a glass jar and cover, refrigerate.