When we lived in California, I loved pickled carrots when enjoying anything Mexican...these are so good!!!!
Ingredients
- ½ cups distilled white vinegar: 1 piece
- white sugar: 0.25 cup
- Jalapeno peppers: 10 piece (sliced)
- carrots (1/4-inch thick slices): 2 cups (sliced)
- red onion, cut into 1/4 inch-thick rings: 0.5 piece
Metric Conversion
Stages of cooking
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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.
