Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large nonmetal bowl or glass jar combine carrots, Anaheim peppers, radishes, and jalapeño pepper.

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Instructions Checklist
  • In a small saucepan combine the water, vinegar, salt, honey, oregano, coriander seeds, black pepper, marjoram, thyme, and bay leaf. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

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Instructions Checklist
Instructions Checklist
  • Pour hot liquid over vegetables. Let cool to room temperature. Cover and chill for at least 24 hours before serving, stirring occasionally.

*

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

16 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 235 mg sodium. 87 mg potassium; 3 g carbohydrates; 1 g fiber; 2 g sugar; 0 g protein; 0 g trans fatty acid; 3741 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

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