Ingredients
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6 carrots, peeled and sliced
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1 (16 ounce) jar sliced jalapeno peppers, with liquid
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2 onions, thinly sliced
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1 cup vinegar
Directions
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Place carrots in a saucepan with enough water to cover and cook over medium heat until nearly boiling, 7 to 10 minutes. Immediately drain carrots and set aside to cool.
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Divide cooled carrots into two 1-quart glass jars. Alternate layers of onion and jalapeño peppers atop carrots until the jars are full.
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Mix the liquid from jalapeño peppers and vinegar in a saucepan; bring the mixture to a rolling boil. Remove from heat and pour the liquid into the jars until full. Seal the jars with lids. Place the jars in the refrigerator until cold, at least 8 hours.
Nutrition Facts (per serving)
45 | Calories |
0g | Fat |
11g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 45 | |
% Daily Value * | |
Total Fat 0g | 0% |
Sodium 40mg | 2% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 3g | 9% |
Total Sugars 5g | |
Protein 1g | 2% |
Vitamin C 7mg | 8% |
Calcium 31mg | 2% |
Iron 0mg | 2% |
Potassium 256mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.