Ingredients
- 1 cup thinly sliced jalapeños
- 1 cup thinly sliced carrots
- 1 cup thinly sliced onions
- 1½ cups vinegar
- 1½ cups water
- 10 peppercorns
- 10 coriander seeds
- 3 bay leaves
- 1 teaspoon salt
- 1 teaspoon marjoram
- 2 cloves garlic
Preparation
Slice peppers, carrots, and onions very thin. Place them with garlic cloves into a 1-quart jar.
In a small pot, heat liquids with spices. Bring to a boil and pour over vegetables in the jar. Cover and let cool to room temperature. Keep refrigerated.
