Monday, December 06, 2010

Pickled Jalapenos

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.