Recipe by Cook's Hideout

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Pickled jalapenos are great to add to tacos, sandwiches, wraps and even pizzas. It is very easy to make and last quite a while in the fridge.

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Ingredients

• supermarket roast chicken, approximately 200g once shredded (- . (about 8), stems removed and cut into ¼" slices)
• 2¼ carrots (" - medium, cut into rounds)
• 1 cups apple cider vinegar (- (reduce to 1cup if you don't like them too acidic))
• 2 bay leaves
• 1 tsp sugar
• supermarket roast chicken, approximately 200g once shredded (Whole)
• 2 tsp salt (Coarse)

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Method

1. Place the jalapenos in a heatproof glass bowl.
2. In a medium saucepan, combine carrots, apple cider, 2cups water, salt, peppercorns, sugar, bay leaves and bring to a boil over medium-high heat.
3. Reduce heat and simmer 2 minutes.
4. Pour over the jalapenos and let sit until cool, about 1 hour, using a small plate to keep jalapenos submerged if they float.
5. To store: Completely cool the mixture and store in an airtight container in the cooking liquid for up to a month.

View the recipe instructions at Cook's Hideout