Pickled jalapenos and carrots
Recipe by:
Guy Fieri
60
5
6
Easy
- 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
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.
