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.

Rating:
★★★★★ 2 votes
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

Step-By-Step

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