I love these pickled jalapeños and carrots with tacos, tostadas, or any Mexican dish — they taste so good!
Prep
12 min
Cook
23 min
Servings
Difficulty
Hard
Ingredients
1.5 cups distilled white vinegar
0.25 cups white sugar
10 jalapeño peppers
, thinly sliced
2 cups sliced carrots
, ¼-inch thick slices
0.5 reds onion
, cut into ¼-inch-thick rings
Instructions
1
Place vinegar and sugar in a saucepan; cook and stir over medium heat until sugar has dissolved and mixture comes to a boil. Add jalapeños, carrots, and onion. Remove pan from the heat and let stand for 1 hour. Cool to room temperature before serving.
Nutrition per serving
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