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Ingredients
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2 carrots, cut into 1/4-inch rounds
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2 cups water
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1 small white onion, thinly sliced
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1 ½ cups cider vinegar
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2 teaspoons coarse salt
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1 teaspoon white sugar
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¼ teaspoon whole black peppercorns
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2 bay leaves
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8 jalapeno peppers, cut into 1/4-inch slices
Directions
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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.
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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 (per serving)
26 | Calories |
0g | Fat |
4g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 26 | |
% Daily Value * | |
Total Fat 0g | 0% |
Sodium 495mg | 22% |
Total Carbohydrate 4g | 1% |
Dietary Fiber 1g | 4% |
Total Sugars 2g | |
Protein 0g | 1% |
Vitamin C 8mg | 9% |
Calcium 14mg | 1% |
Iron 0mg | 2% |
Potassium 126mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.