Lakin/Thompson Recipes

Pickeled Jalapenos

"great with any meal"
  1. 1 cup white vinegar
  2. 1 cup water
  3. 3 cloves garlic, peeled and crushed.
  4. 2 tablespoon sugar
  5. 1 tablespoon 
  6. 1 carrot, peeled and sliced.
  7. 2 slices white, brown or red onion.
  8. 7-8 jalapeno peppers, thinly sliced
  1. Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil.
  2. Add jalapeno slices, stir, and remove from heat.
  3. Let sit for at least 8 minutes then use tongs to remove the jalapenos,carrots and onions from the pot to a jar.
  4. Cover with the brining liquid to fill the jar.
  5. Store in the fridge for up to two months.


"Low calorie"