Easy Pickled Jalapenos recipe

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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 calories
carbohydrate: 4.1 g
cholesterol: : -
fat: 0.1 g
fiber: 1 g
protein: 0.4 g
saturatedFat: : -
servingSize: -
sodium: 495.1 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

2 cups

Recipe Note

A versatile topping to go with just about any Mexican dish. They are so good, I find myself eating them straight out of the jar sometimes! The jalapenos can be refrigerated for up to three weeks.

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