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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."
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2 h 22 m servings 26 cals
Original recipe yields 8 servings (2 cups)

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  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.

Nutrition Facts

Per Serving: 26 calories; 0.1 g fat; 4.1 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 495 mg sodium. Full nutrition

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Read all reviews 2
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This recipe turned out great. I've always loved pickled peppers but as I've gotten older the seeds don't love me. Using this recipe I was able to discard the seeds from the pepper rings and put ...

Fairly easy recipe to make. I was amused how spicy the carrots and onions got compared to the relative mildness of the Jalapenos. I will adjust the number of the Jalapenos based on the sizes a...