Pickled Carrots and Jalapeños
Author: Lauren Bolanos
Prep time:
Cook time:
Total time:
Serves: 16 oz
- 1 cup of water
- 2 cups of white vinegar
- ½ cup of honey
- ½ tsp sea salt
- 3 grinds of fresh ground black pepper
- 1 bay leaf
- ½ tsp ground cumin
- 1½ cups of chopped carrots
- 1 cup of chopped red onions
- 1 sliced jalapeño
- Peel and chop carrots on a bias.
- Chop red onions and slice Jalapeño.
- Add chopped veggies to a saucepan with water, vinegar, honey, sea salt, black pepper, a bay leaf, and ground cumin.
- Bring everything to a boil, and let boil for 5 -10 minutes. 5 minutes for firmer vegetables.
- Then transfer to jars and fill with remaining brine.
- Refridgerate for at least 24 hours. Then enjoy.
Recipe by Healing and Eating at https://www.healingandeating.com/2015/04/pickled-carrots-and-jalapenos.html
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