Pickled Jalapenos and Carrots recipe

All Recipes Best Recipe Side Dish Vegetables Carrots

Ingredients

1 ½ cups distilled white vinegar
¼ cup white sugar
10 jalapeno peppers, thinly sliced
2 cups sliced carrots (1/4-inch thick slices)
½ red onion, cut into 1/4 inch-thick rings

Nutrition Info

30.4 calories
carbohydrate: 7.2 g
cholesterol: : -
fat: 0.1 g
fiber: 1 g
protein: 0.4 g
saturatedFat: : -
servingSize: -
sodium: 14.3 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

12 servings

Recipe Note

When we lived in California, I loved pickled carrots when enjoying anything Mexican...these are so good!!!!

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