Pickled Jalapenos

Name: Pickled Jalapenos
Yield: Makes 2 cups
Ingredients: 1/2 pound jalapenos (about 8), stems removed, cut into 1/4-inch slices; 2 medium carrots, cut into 1/4-inch rounds; 1 1/2 cups cider vinegar; 2 bay leaves; 2 teaspoons coarse salt; 1 teaspoon sugar; 1/4 teaspoon whole black peppercorns

Recipe photo courtesy of Petrina Tinslay

With a fiery bite and a crisp crunch, pickled jalapenos add texture and spice to any dish.

Source: Everyday Food, June 2011

Makes 2 cups

Yield

Ingredients

1/2 pound jalapenos (about 8), stems removed, cut into 1/4-inch slices
2 medium carrots, cut into 1/4-inch rounds
1 1/2 cups cider vinegar
2 bay leaves
2 teaspoons coarse salt
1 teaspoon sugar
1/4 teaspoon whole black peppercorns

Directions

1. Place jalapenos in a large heatproof glass bowl. In a medium pot, bring carrots, cider vinegar, 2 cups water, bay leaves, salt, sugar, and peppercorns to a boil over medium-high. Reduce heat and simmer 2 minutes. Pour over jalapenos and let sit until cool, about 1 hour, using a small plate to keep jalapenos submerged if they float.