Pickled jalapenos and carrots

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Ingredients

  • 350ml white vinegar
  • 55g caster sugar
  • 10 jalapenos sliced into 1cm or slightly smaller rings
  • 400g peeled and sliced (1.5cm thick) carrots
  • 1/2 red onion, sliced 0.5cm thick

Use imperial measurements

Method

How to make Pickled jalapenos and carrots

1) Bring the vinegar and sugar to a slight simmer, just to dissolve the sugar. Add remaining ingredients and steep for 1 hour.

2) Remove from the heat, allow to cool and store in an airtight container.

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