Recipe Details
Ingredients
-
6carrots, peeled and sliced
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1(16 ounce) jarsliced jalapeno peppers, with liquid
-
2onions, thinly sliced
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1cupvinegar
Cooking Directions
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Place carrots in a saucepan with enough water to cover and cook over medium heat until nearly boiling, 7 to 10 minutes. Immediately drain carrots and set aside to cool.
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Divide cooled carrots into two 1-quart glass jars. Alternate layers of onion and jalapeño peppers atop carrots until the jars are full.
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Mix the liquid from jalapeño peppers and vinegar in a saucepan; bring the mixture to a rolling boil. Remove from heat and pour the liquid into the jars until full. Seal the jars with lids. Place the jars in the refrigerator until cold, at least 8 hours.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories45 | |
| % Daily Value * | |
| Total Fat 0g |
0% |
| Sodium 40mg |
2% |
| Total Carbohydrate 11g |
4% |
| Dietary Fiber 3g |
9% |
| Total Sugars 5g |
|
| Protein 1g |
2% |
| Vitamin C 7mg |
8% |
| Calcium 31mg |
2% |
| Iron 0mg |
2% |
| Potassium 256mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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