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Spicy Mexican Carrots

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
510 min
SERVINGS
8 servings
U.S.
Spicy Mexican Carrots
Ingredients
  • 6 carrots, peeled and sliced
  • 1 (16 ounce) jar sliced jalapeno peppers, with liquid
  • 2 onions, thinly sliced
  • 1 cup vinegar
Instructions
1
Begin by submerging the carrots in a saucepan filled with sufficient water to completely envelop them. Then, cook these vegetables over medium heat until they start to almost boil, taking around 7-10 minutes. Next,
2
Immediately transfer the cooked carrots to a separate container and allow them to cool down completely.
3
Subsequently, divide the cooled carrots into two 1-quart glass containers. Create a layered effect by alternating onion slices and jalapeño peppers on top of the carrots until both containers are completely filled.
4
Combine the liquid extracted from the jalapeño peppers and vinegar in a saucepan, then bring this mixture to a vigorous boil. Remove the saucepan from heat and pour the liquid into the prepared containers until they are completely full. Finally,
5
Seal the containers with their lids and store them in the refrigerator until they have reached a chilled state, preferably for at least 8 hours.