House-Made Semi-Sweet Jalapenos

I love jalapenos, especially the canned jalapenos that offer bits of carrots and onions. So, when I run out and don’t have the time to drive 30 minutes 1 way to pick some up at the store, I simply make my own. This recipe is the perfect combination of sweet and spicy.

2 1/2 c water

2 c white distilled vinegar

1/2 c white granulated sugar

4 c sliced jalapenos

4 cloves garlic

12 baby carrots

Divide jalapenos in separate canning jars, making sure not to over stuff. Add remaining ingredients to a non-reactive sauce pot. Bring to a boil. Continue to boil until sugar has completely dissolved. Using a canning funnel, carefully pour liquid into jalapeno jars. Seal and allow to come to room temperature. Store in refrigerator for up to 4 weeks.

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