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Pickled Jalapenos and Carrots

David
  • minutes
  • Serves 2

INGREDIENTS

8

(about 1/2-pound, 230g) jalapeno peppers

1

Bay leaf

1

Carrot, medium

1 clove

Garlic

1/2 tsp

Oregano, dried

1/2

Red onion

2 tbsp

Kosher or sea salt

10

Peppercorns, black

1 tbsp

Sugar

2 1/8 cups

White vinegar or unseasoned rice vinegar

1 cup

Water