Pickled Jalapeños and Carrots

Yields1 Serving

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

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.

Nutrition Facts

0 servings

Serving size