Mexican Hot Carrots recipe
All Recipes Side Dish Vegetables Carrots
Ingredients
- 6 carrots, peeled and sliced 1 (16 ounce) jar sliced jalapeno peppers, with liquid 2 onions, thinly sliced 1 cup vinegar
Nutrition Info
- 45.4 caloriescarbohydrate: 10.5 gcholesterol: : -fat: 0.2 gfiber: 2.5 gprotein: 1.1 gsaturatedFat: : -servingSize: -sodium: 39.5 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Mexican Hot Carrots
Directions
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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.