PICKLED JALAPENOS AND CARROTS
Steps:
- 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.
PICKLED JALAPENOS AND CARROTS
When we lived in California, I loved pickled carrots when enjoying anything Mexican...these are so good!!!!
Provided by jcjeffers
Categories Side Dish Vegetables Carrots
Time 1h20m
Yield 12
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 30.4 calories, Carbohydrate 7.2 g, Fat 0.1 g, Fiber 1 g, Protein 0.4 g, Sodium 14.3 mg, Sugar 5.7 g
EASY PICKLED JALAPENOS
A versatile topping to go with just about any Mexican dish. They are so good, I find myself eating them straight out of the jar sometimes! The jalapenos can be refrigerated for up to three weeks.
Provided by Taliesin
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 2h22m
Yield 8
Number Of Ingredients 9
Steps:
- Combine carrots, water, onion, cider vinegar, salt, sugar, peppercorns, and bay leaves in a saucepan; bring to a boil. Reduce heat; simmer until sugar and salt dissolve, about 2 minutes. Pour over jalapenos and cover with a plate to keep vegetables submerged. Cool for about 1 hour.
- Place jalapenos in a large bowl. Pour carrot mixture over jalapenos and cover with a plate to keep vegetables submerged. Let sit until for flavors to blend, about 1 hour. Discard bay leaves. pour the mixture in a glass jar and cover; refrigerate.
Nutrition Facts : Calories 25.6 calories, Carbohydrate 4.1 g, Fat 0.1 g, Fiber 1 g, Protein 0.4 g, Sodium 495.1 mg, Sugar 2.3 g
PICKLED CARROTS WITH JALAPENOS
I found this on a blog a while back (sorry I don't recall where) and adapted it to what I had available. These can be eaten soon after making though I find the longer they sit, the better they are. They will keep in the refrigerator indefinitely.
Provided by flower7
Categories Peppers
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Add oil to a large saucepan over medium heat and saute the garlic.
- Add carrots and saute for about 3 minutes.
- Add vinegar, bay leaves, peppercorns and salt. Bring to a bubble and reduce heat to low. Simmer for 5 minutes.
- Add water and jalapenos and bring to a simmer again for another 10 minutes.
- Let mixture cool completely.
- Transfer the carrots and cooking liquid into a covered container and refrigerate.
Nutrition Facts : Calories 41.3, Fat 1.9, SaturatedFat 0.3, Sodium 326.4, Carbohydrate 5.1, Fiber 1.5, Sugar 2.4, Protein 0.5
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