Pickled Jalapenos and Carrots
Nutrition :
230 calories,
3.2 stars -
based on 257 reviews
Yield : 12 servings
Ingredients
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1 ½ cups distilled white vinegar¼ cup white sugar10 jalapeno peppers, thinly sliced2 cups sliced carrots (1/4-inch thick slices)½ red onion, cut into 1/4 inch-thick rings
Directions
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Bring the vinegar and sugar to a boil in a saucepan over high heat. Cook and stir until the sugar has dissolved, then stir in the jalapeno peppers, carrots, and onion. Remove from the heat and let stand for 1 hour. Cool to room temperature before serving.
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