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Pickled Jalapenos and Carrots
- 1 1/2 cups distilled white vinegar
- 1/4 cup white sugar
- 10 jalapeno peppers, thinly sliced
- 2 cups sliced carrots (1/4-inch thick slices)
- 1/2 red onion, cut into 1/4 inch-thick rings
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|Serving Size 1/12 of a recipe|
|Amount Per Serving|
|Total Fat 0.1g|
|Saturated Fat 0g|
|Total Carbohydrate 7.2g|
|Dietary Fiber 1g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|