Ingredients
8
8 servings
- •6 carrots, peeled and sliced
- •1 (16 ounce) jar sliced jalapeno peppers, with liquid
- •2 onions, thinly sliced
- •1 cup vinegar
Instructions
- Place carrots in a saucepan with enough water to cover and cook over medium heat until nearly boiling, 7 to 10 minutes. Immediately drain carrots and set aside to cool.
- Divide cooled carrots into two 1-quart glass jars. Alternate layers of onion and jalapeño peppers atop carrots until the jars are full.
- Mix the liquid from jalapeño peppers and vinegar in a saucepan; bring the mixture to a rolling boil. Remove from heat and pour the liquid into the jars until full. Seal the jars with lids. Place the jars in the refrigerator until cold, at least 8 hours.
Nutritional Facts
Per 8 servings
- Calories: 45
- Carbohydrate: 11g
- Fat: 0g
- Fiber: 3g
- Protein: 1g
- Sugar: 5g
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