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Pickled Jalapeños, Carrots & Onion Recipe

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This recipe for Pickled Jalapeños, Carrots & Onion is from The Ueda Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Jalapeños x7
Half an Onion, Sliced
5 Carrots, cut into Sticks
4 Cloves of Garlic, sliced thin
2 Bay Leaves
6 Peppercorns
Pinch of Oregano
1 t. Sugar
1 t. Salt
A Pinch of Thyme

1 1/2 C. Water
1 C. Vinegar
1 C. vinegar
Directions:
Directions:
Add Oil to the bottom of a pot, heat. Once heated add in the onion and sliced garlic, sauté for one minute. Add in the carrot, sauté for another minute. Add in the jalapeño and sauté until they change color about four minutes.
Add in the bay leaves, peppercorns, oregano, the sugar, salt and a pinch of thyme.
Add in the water, vinegar and stir. Let it come up and cook for about 5 minutes.
Cool down for a few minutes, add to a jar. Cool down then put in the refrigerator.
Keeps for 10 weeks…if you don’t put your fingers in the jar.

 

 

 

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