Mexican Hot Carrots

Method3 steps · about 8 hr 20 min

1. 1

   Step 1: Place the carrots (6) in a saucepan with enough water to cover and cook over medium heat until nearly boiling, 7 to 10 minutes. Immediately drain the carrots and set aside to cool.

   Uses 6 carrots, peeled and sliced

2. 2

   Step 2: Divide the cooled carrots (6) into two 1-quart glass jars. Alternate layers of onion (2) and jalapeno peppers atop the carrots until the jars are full.

   Uses 6 carrots, peeled and sliced · 1 (16 ounce) jar sliced jalapeno peppers, with liquid · 2 onions, thinly sliced

3. 3

   Step 3: Mix the liquid from the jalapeno peppers and the vinegar (1 cup) in a saucepan; bring the mixture to a rolling boil. Remove from heat and pour the liquid into the jars until full. Seal the jars with lids. Place the jars in the refrigerator until cold, at least 8 hours.

   Uses 1 (16 ounce) jar sliced jalapeno peppers, with liquid · 1 cup vinegar