Pickled Jalapenos and Carrots

Ingredients

• 2 cups sliced jalapenos
• 1 cup sliced carrots
• 1 cup distilled white vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon mustard seeds
• 2 cloves garlic, minced
• 1 teaspoon black peppercorns

Directions

1. In a medium saucepan, combine the vinegar, sugar, salt, mustard seeds, garlic, and peppercorns.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Add the jalapenos and carrots to the boiling brine and reduce the heat to low.
4. Simmer for 15 minutes, stirring occasionally.
5. Remove the pan from the heat and let the vegetables cool in the brine.
6. Transfer the vegetables and brine to a jar or other airtight container.
7. Refrigerate for at least 4 hours before serving.

Interesting Facts

• Pickling is a great way to preserve vegetables for long periods of time.
• Pickling can add a unique flavor to your favorite vegetables.
• Pickled jalapenos and carrots are a popular topping for tacos and nachos.