Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
8 hrs
Total Time:
8 hrs 30 mins
Servings:
8
Ingredients
Directions
Place carrots in a saucepan with enough water to cover and cook over medium heat until nearly boiling, 7 to 10 minutes. Immediately drain carrots and set aside to cool.
Divide cooled carrots into two 1-quart glass jars. Alternate layers of onion and jalapeño peppers atop carrots until the jars are full.
Mix the liquid from jalapeño peppers and vinegar in a saucepan; bring the mixture to a rolling boil. Remove from heat and pour the liquid into the jars until full. Seal the jars with lids. Place the jars in the refrigerator until cold, at least 8 hours.
Nutrition Facts (per serving)
45
Calories
0g
Fat
11g
Carbs
1g
Protein
