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Ingredients2 h 22 m servings 26 cals
Original recipe yields 8 servings (2 cups)
- 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.
Per Serving: 26 calories; 0.1 g fat; 4.1 g carbohydrates; 0.4 g protein; 0 mg cholesterol; 495 mg sodium. Full nutrition
ReviewsRead all reviews 2
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 ...