This recipe was given to me by a Texan friend and it has carrots in the jalapeno something I hadn’t thought of. His mum’s recipe and they are the best ones. The carrots taste lovely pickled with the jalapeno.
10 large jalapeno sliced into rings.
1/2 to 1 carrot sliced into rings.
3/4 cup of water.
3/4 cup of distilled white vinegar.
3 tbsp white sugar.
1 tbsp salt.
1 clove garlic crushed.
1/2 tsp oregano.
Combine water, vinegar, sugar, salt, garlic and oregano in a saucepan over a high heat.
Bring to the boil.
Add carrots bring back to boil and lower heat slightly, cook for 5 minutes.
Stir in jalapeno and remove the pan from heat.
Allow to cool for about 10 minutes.
Pack carrots and jalapeno in sterilised jars using tongs.
Cover with vinegar mix or put in sterilised storage container and keep in the refrigerator.
Prepared, tried and tested by: Carol Taylor
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