Pickled Carrots and Jalapeños
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Cook time: 
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Serves: 16 oz
 
Ingredients
  • 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
Instructions
  1. Peel and chop carrots on a bias.
  2. Chop red onions and slice Jalapeño.
  3. Add chopped veggies to a saucepan with water, vinegar, honey, sea salt, black pepper, a bay leaf, and ground cumin.
  4. Bring everything to a boil, and let boil for 5 -10 minutes. 5 minutes for firmer vegetables.
  5. Then transfer to jars and fill with remaining brine.
  6. 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