pickled jalepenos, carrots and onions

Name: Pickled Jalepenos, Carrots and Onions
Prep time: 30 min
Cook time: 15 min
Cuisine: Mexican
Ingredients: lots - use fresh jalepenos; couple - onions, small white; several - carrots; 1 gallon(s) apple cider vinegar; 1 tablespoon(s) canning salt

(2 RATINGS)

134 Pinches 2 Photos

Cynthia Rivers Martinez

Dothan, AL

Updated on Oct 16, 2011

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.

Rate

prep time 30 Min

cook time 15 Min

method Stove Top

yield It makes a lot

Ingredients

lots - use fresh jalepenos
couple - onions, small white
several - carrots
1 gallon apple cider vinegar
1 tablespoon canning salt

How To Make pickled jalepenos, carrots and onions

Step 1

Slice jalepenos if you like, dice up onions, peel and slice carrots.

Step 2

Fill your jars. Layering them looks prettier.
Step 3

Boil vinegar
Step 4

Pour boiling vinegar into jars to cover vegetables.
Step 5

Place salt on top
Step 6

Close immediately so they will seal.
Step 7

Let sit for 1 month before opening.
Step 8

If you want them softer put veggies into boil with vinegar. That is more like the grocery store.
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