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15 minutes
5 minutes
80 minutes
- 1.5 cups distilled white vinegar
- 0.25 cup white sugar
- 10 jalapeno peppers, thinly sliced
- 2 cups sliced carrots (1/4-inch thick slices)
- 0.5 red onion, cut into 1/4 inch-thick rings
- Combine vinegar and sugar in a saucepan and bring to a boil over high heat. Cook and stir until the sugar dissolves. Stir in jalapeno peppers, carrots, and onion. Remove from heat and let stand for 1 hour. Cool to room temperature before serving.
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