PICKLED JALAPENOS

Pickled Jalapenos image

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

Provided by Martha Stewart

Yield Makes 2 cups

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 13 g, Fiber 1 g

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