Pickled Jalapenos
- 10 jalapenos sliced into 1/8-inch or slightly smaller rings
- 2 cups peeled and sliced (1/4-inch thick) carrots (I use the baby carrots and just cut into 3 or 4 slices depending on size)
- 1 1/2 cups white vinegar (can use red wine vinegar or white wine vinegar or combination of each)
- 1/4 cup sugar
- 1/2 onion (red or white), sliced very thin
- Whole garlic cloves (as many as you want)
- 1 T. Salt, Pepper to taste
- 1T. Dried Dill
Bring vinegar and sugar to a slight simmer, just to dissolve the sugar, add salt, pepper, dill to vinegar mixture
Add remaining ingredients and steep for 1 hour
Remove from heat, let cool and store in airtight container.
I par-boil the carrots for a few mins in a little bit of boiling water just to soften them a bit. They are still crunchy, just not as hard as a raw carrot.
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