Easy Pickled Jalapenos

Name: Easy Pickled Jalapenos
Total time: 142
Yield: 8
Ingredients: 2 carrots, cut into 1/4-inch rounds; 2 cups water; 1 small white onion, thinly sliced; 1 ½ cups cider vinegar; 2 teaspoons coarse salt; 1 teaspoon white sugar; ¼ teaspoon whole black peppercorns; 2 bay leaves; 8 jalapeno peppers, cut into 1/4-inch slices

Recipe by Taliesin from allrecipes.com

2 Hr. 22 Mins.

Ingredients

8 servings

•

2 carrots, cut into 1/4-inch rounds
•

2 cups water
•

1 small white onion, thinly sliced
•

1 ½ cups cider vinegar
•

2 teaspoons coarse salt

•

1 teaspoon white sugar
•

¼ teaspoon whole black peppercorns
•

2 bay leaves
•

8 jalapeno peppers, cut into 1/4-inch slices

Instructions

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.