Easy Pickled Jalapenos

Name: Easy Pickled Jalapenos
Ingredients: 2 carrots, cut into 1/4-inch rounds; 2 cups water; 1 small white onion, thinly sliced; 1 1/2 cups cider vinegar; 2 teaspoons coarse salt; 1 teaspoon white sugar; 1/4 teaspoon whole black peppercorns; 2 bay leaves; 8 jalapeno peppers, cut into 1/4-inch slices

9 ingredients

2 steps

Ingredients

2 carrots, cut into 1/4-inch rounds
2 cups water
1 small white onion, thinly sliced
1 1/2 cups cider vinegar
2 teaspoons coarse salt
1 teaspoon white sugar
1/4 teaspoon whole black peppercorns
2 bay leaves
8 jalapeno peppers, cut into 1/4-inch slices

Directions

1

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.
2

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.