Pickled Jalapenos
Pickled jalapenos are great to add to tacos, sandwiches, wraps and even pizzas. It is very easy to make and last quite a while in the fridge.
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Ingredients
- ½ lb Jalapenos - . (about 8), stems removed and cut into ¼" slices
- 2 ¼ Carrots " - medium, cut into rounds
- 1½ cups Apple Cider Vinegar - (reduce to 1cup if you don't like them too acidic)
- 2 Bay leaves
- 1 tsp Sugar
- ¼ tsp Peppercorns Whole
- 2 tsp Salt Coarse
Instructions
- Place the jalapenos in a heatproof glass bowl.
- In a medium saucepan, combine carrots, apple cider, 2cups water, salt, peppercorns, sugar, bay leaves and bring to a boil over medium-high heat.
- Reduce heat and simmer 2 minutes.
- Pour over the jalapenos and let sit until cool, about 1 hour, using a small plate to keep jalapenos submerged if they float.
- To store: Completely cool the mixture and store in an airtight container in the cooking liquid for up to a month.
Notes
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