Source: Better Homes and Gardens

Gallery

Credit: Jason Donnelly

Recipe Summary

prep:
25 mins
total:
25 mins
Servings:
16
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

  • 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; carbohydrates 3g; insoluble fiber 1g; sugars 2g; vitamin a 3741.4IU; vitamin c 4.1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; folate 4mcg; sodium 235mg; potassium 87mg; calcium 10.1mg; iron 0.2mg.
Advertisement