pickled jalepenos, carrots and onions
(2 ratings)
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.
►
(2 ratings)
yield
serving(s)
prep time
30 Min
cook time
15 Min
method
Stove Top
Ingredients For pickled jalepenos, carrots and onions
-
lotsuse fresh jalepenos
-
coupleonions, small white
-
severalcarrots
-
1 galapple cider vinegar
-
1 Tbspcanning salt
How To Make pickled jalepenos, carrots and onions
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Pickled Jalepenos, Carrots and Onions:
ADVERTISEMENT
ADVERTISEMENT