PICKLED JALAPENO'S AND CARROTS EDDIE STYLE

Eddie Jordan

By
@EDWARDCARL

These pickled peppers and carrots are great at the cookout. and goes great on pork chops


Featured Pinch Tips Video

Comments:

Serves:

Makes 4 pints

Prep:

20 Min

Method:

Canning/Preserving

Ingredients

1 1/2 c
distilled white vinegar
1/4 c
sugar
10
jalapeno peppers thinly sliced
2 c
carrots 1/4 inch slice
1/2 c
onion 1/4 inch slice
4 tsp
pickling spice

Directions Step-By-Step

1
Bring the vinegar and sugar to a boil in a sauce pan over high heat.
2
Cook and stir vinegar and sugar until sugar has dissolved.
3
Pack the jalapeno's, carrots, and onion into 4 pint jars. Add 1 teaspoon pickling spice to each jar.
4
Pour vinegar salutation over peppers, carrots, and onion leaving 1/4inch head space.
5
Process in a boiling water bath canner for 15 minutes

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian, Vegan