Refrigerated Pickled Jalapenos and Carrots!

Those of you who know me know that I love spicy food. I have been addicted to pickled jalapenos for the past 5 years--they are hands-down my favorite condiment! And because I'm usually the only one in my family in the mood for spiciness, I don't have to share! I have been buying a jar at least once a month up until a few months ago when it dawned on me that they should be incredibly easy to make. Enter my favorite source for all things food preservation and gardening, the Colorado State University Extension. Here is a link to the page http://www.ext.colostate.edu/pubs/foodnut/09314.html (see section on "Marinated Refrigerated Peppers"). I'm not into getting botulism, so I think any sort of food preservation should be approached with care. As such, I have adapted a recipe using the same proportion of vinegar put forth by the CSU Extension and have had really good results. Oh, and did I mention that they will stay good for 6 months?! Seriously though, these have changed my life...AWESOME!

Ingredients

• 3 cups white distilled vinegar
• 1/2 cup filtered water
• 1/4 cup sugar (I use raw cane sugar)
• 2 tbsp kosher or sea salt
• 4 cloves garlic roughly chopped 
• 5 carrots
• 12-15 fresh jalapenos 
• CLEAN jars and lids (3-4)

Method

1. Wash the carrots and jalapenos. Dice or slice the jalapenos, (leave the seeds) and peel the carrots and slice thinly. Toss together in a bowl and set aside.  
   
   
   
2. Combine the vinegar, water, sugar, salt, and chopped garlic in a pan over med heat. Bring to a boil then simmer for 5 min.
   
   
   
3. Turn off the vinegar solution and add the carrots and jalapenos. Let them sit for 20 minutes.
   
   
   
4. Fill up the jars with the spicy goodness! Let them sit on the counter until they are room temp, then pop them in the fridge.
   

I think they are at their best after about one week, but if, like me, you can't wait that long, it's OK...they'll just be a little extra spicy! I hope you all enjoy these as much as I do!