Easy Pickled Jalapenos

A versatile topping to go with just about any Mexican dish. They are so good, I find myself eating them straight out of the jar sometimes! The jalapenos can be refrigerated for up to three weeks.

• Preparation Time: 15 mins
• Cooking Time: 7 mins
• Total Time: 22 mins
• Calories: 26 Calories

Ingredients

• 1 teaspoon white sugar
• 2 cups water
• 2 bay leaves
• 1 ½ cups cider vinegar
• 2 teaspoons coarse salt
• ¼ teaspoon whole black peppercorns
• 1 small white onion, thinly sliced
• 2 carrots, cut into 1/4-inch rounds
• 8 jalapeno peppers, cut into 1/4-inch slices

Recipe Instructions

Step 1

Combine carrots, water, onion, cider vinegar, salt, sugar, peppercorns, and bay leaves in a saucepan; bring to a boil. Reduce heat; simmer until sugar and salt dissolve, about 2 minutes. Pour over jalapenos and cover with a plate to keep vegetables submerged. Cool for about 1 hour.

Step 2

Place jalapenos in a large bowl. Pour carrot mixture over jalapenos and cover with a plate to keep vegetables submerged. Let sit until for flavors to blend, about 1 hour. Discard bay leaves. pour the mixture in a glass jar and cover; refrigerate.