- Prep time
- 15 minutes + 2 hours marinating time
- Cook time
- 2 minutes
- 1½ pounds pickled veggies
These pretty pickled veggies are tasty on top of tacos, salads and more. Store any extras in the fridge for up to a week.
- 1 bunch rainbow carrots (about 1 pound), julienned
- 1 red onion, julienned
- 1 jalapeño pepper, sliced into thin rings
- ½ cup cider vinegar
- ¼ cup red wine vinegar
- ¾ cup water
- 3 tablespoons sugar
- 1 bay leaf
Combine carrots, onion and jalapeño in a work bowl.
In a pot, combine vinegars, water, sugar and bay leaf and bring to a boil. Pour over the vegetables and make sure all are submerged.
Cover and chill for a minimum of 2 hours before serving.