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pickled jalepenos, carrots and onions

(2 ratings)
Devinesalvage avatar
Recipe by
Cynthia Rivers Martinez
@Devinesalvage
Dothan, AL

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

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

How To Make pickled jalepenos, carrots and onions

  • 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.
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