Mexican Hot Carrots

Ingredients

• 6 carrots , peeled and sliced
• 1 jar sliced jalapeno peppers , 16 ounce
• 2 onions , thinly sliced
• 1 cup vinegar

Instructions

1. 1

   Place carrots in a saucepan with enough water to cover and cook over medium heat until nearly boiling, 7 to 10 minutes. Immediately drain carrots and set aside to cool.

2. 2

   Divide cooled carrots into two 1-quart glass jars. Alternate layers of onion and jalapeño peppers atop carrots until the jars are full.

3. 3

   Mix the liquid from jalapeño peppers and 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.