I love these pickled jalapeños and carrots with tacos, tostadas, or any Mexican dish — they taste so good!
Prep Time::15 mins
Cook Time::5 mins
Additional Time:: 1 hr
Total Time:: 1 hr 20 mins
Servings::12
Ingredients
1 ½ cups distilled white vinegar
¼ cup white sugar
10 jalapeño peppers, thinly sliced
2 cups sliced carrots (¼-inch thick slices)
½ red onion, cut into ¼-inch-thick rings
Directions
Place vinegar and sugar in a saucepan; cook and stir over medium heat until sugar has dissolved and mixture comes to a boil. Add jalapeños, carrots, and onion. Remove pan from the heat and let stand for 1 hour. Cool to room temperature before serving.