Monday, September 26, 2011

Pickled Jalapenos and Carrots

Look what Carey and I made.

Pickled Jalapeños and Carrots

1 1/2 cups distilled white vinegar
1/4 cup white sugar
10 jalapeño peppers, thinly sliced
2 cups cut carrots
2 cloves of garlic
1 Tbs of oregano
Bring the vinegar and sugar to a boil in a saucepan over high heat. Cook and stir until the sugar has dissolved, then stir in the jalapeño peppers, carrots, garlic, and oregano. Remove from the heat and let stand for 1 hour. Cool to room temperature before serving. 

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