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pickled jalepenos, carrots and onions

(2 ratings)
Devinesalvage avatar
Recipe by
Cynthia Rivers Martinez
@Devinesalvage
Dothan, AL

These can be used for so many things. Nachos, cut up in casseroles, as a side for tacos and on and on. You can slice them up before or after canning.

(2 ratings)
yield serving(s)
prep time 30 Min
cook time 15 Min
method Stove Top

Ingredients For pickled jalepenos, carrots and onions

  • lots
    use fresh jalepenos
  • couple
    onions, small white
  • several
    carrots
  • 1 gal
    apple cider vinegar
  • 1 Tbsp
    canning salt

How To Make pickled jalepenos, carrots and onions

  • 1
    Slice jalepenos if you like, dice up onions, peel and slice carrots.
  • 2
    Fill your jars. Layering them looks prettier.
  • 3
    Boil vinegar
  • 4
    Pour boiling vinegar into jars to cover vegetables.
  • 5
    Place salt on top
  • 6
    Close immediately so they will seal.
  • 7
    Let sit for 1 month before opening.
  • 8
    If you want them softer put veggies into boil with vinegar. That is more like the grocery store.
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