Canning: Pickled Jalapenos and Carrots

By pavaldez

Ingredients

• 10 jalapenos sliced into 1/8-inch or slightly smaller rings
• 2 cups peeled and sliced (1/4-inch thick) carrots
• 1 1/2 cups white vinegar
• 1/4 cup sugar
• 1/2 red onion, sliced 1/4-inch thick

Details

Servings 6
Preparation time 25mins
Cooking time 95mins

Preparation

Step 1

Bring vinegar and sugar to a slight simmer, just to dissolve the sugar. Add remaining ingredients and steep for 1 hour.


Remove from heat, let cool and store in airtight container.