Appetizers & Snacks, Sides American, Texan, Vegan / Vegetarian Quick & Easy
June 29, 2020
16 oz. small, thin carrots
1 red chile, halved
1/2 c. white wine vinegar
2 cloves garlic, smashed
1 tsp. kosher salt
1 tsp. sugar
1 tsp. mustard seed
1 tsp. coriander seed
2 tsp. Briggs True Candied Jalapeños
1Trim carrots and place in a wide-mouthed glass pint jar with red chile.
2In a small saucepan, combine vinegar with 1/2 c. water and garlic, salt, sugar, mustard seed, and coriander seed, and bring to a boil.
3Remove from heat and pour over carrots.
42 tbsps of Briggs True Candied Jalapeños cover and let cool, then refrigerate until chilled.
Your email address will not be published. Required fields are marked *
Message *
Name *
Email Address *
Website
What are you looking for?
Free Shipping on all orders over $25 - Git Ya Some Dismiss