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Categories:Viewed: 56 - Published at: 3 years ago
Ingredients
- 2 1/2 cups apple-cider vinegar
- 1/3 cup sugar
- 2 teaspoons coarse salt
- 3 cups cold water
- 4 carrots, peeled and sliced diagonally 1/4 inch thick
- 2 small red onions, halved and sliced into 3/4-inch wedges
- 4 jalapeno chiles, quartered lengthwise; ribs and seeds removed
Method
- Combine vinegar, sugar, and salt in a saucepan with the water; bring to a boil over high heat and stir to dissolve sugar.
- Add carrots, onions, and jalapenos, and reduce heat to medium-high.
- Simmer until carrots are just tender, 10 to 12 minutes.
- Pour into a bowl; let cool completely before covering and refrigerating.
- (Pickles will keep up to 2 weeks.)
- (Per Serving)
- Calories: 39.7
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Cholesterol: 0mg
- Carbohydrates: 8.1g
- Protein: .4g
- Sodium: 206mg
- Fiber: 1g
