Pickled carrot slices with chili pepper

topcook.tomathouse.com

Preparation:

Bring the vinegar and sugar to a gentle simmer to dissolve the sugar. Add the remaining ingredients and let steep for 1 hour.

Remove from heat, cool and store pickled vegetables in an airtight container.

Ingredients:

10 jalapeños, sliced into 1/4-inch thick rings or slightly thinner
2 cups carrots, peeled and sliced 0.5 cm thick.
1.5 cups white vinegar
1/4 cup sugar
Half a red onion, cut into 0.5 cm thick half rings.

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