Categories: pickles

Ingredients

• 1/2 lb. jalapeno peppers
• 2 medium carrots
• 1 1/2 cups cider vinegar
• 2 cups water
• 2 bay leaves
• 2 tsp. coarse salt
• 1 tsp. sugar
• 1/4 tsp. whole peppercorns

Directions

1. remove stems ffrom peppers, and slice them into 1/4-inch slices, in a large heatproof glass bowl. In a medium pot, cut carrots into 1/4-inch rounds, and add vinegar, water, bay leaves, coarse salt, sugar and whole black 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 peppers submerged if they float.
2. To store, refrigerate in cooking liquid in an airtight container up to 3 weeks.

3. makes 2 cups

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