Pickled Jalepenos, Carrots and Onions

Cynthia Martinez

By
@Devinesalvage

These can be used for so many things. Nachos, cut up in casseroles, as a side for tacos and on and on. You can slice them up before or after canning.


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Comments:

Serves:

It makes a lot

Prep:

30 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

lots
use fresh jalepenos
couple
onions, small white
several
carrots
1 gal
apple cider vinegar
1 Tbsp
canning salt

Directions Step-By-Step

1
Slice jalepenos if you like, dice up onions, peel and slice carrots.
2
Fill your jars. Layering them looks prettier.
3
Boil vinegar
4
Pour boiling vinegar into jars to cover vegetables.
5
Place salt on top
6
Close immediately so they will seal.
7
Let sit for 1 month before opening.
8
If you want them softer put veggies into boil with vinegar. That is more like the grocery store.

About this Recipe

Course/Dish: Dips, Salsas, Other Sauces
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tags: Healthy, Heirloom