Side Dishes

Homemade Pickled Jalapeños

Viridiana Groesbeck
May 01, 2015

If you love pickled jalapeños, you'll love how easy it is to make your own at home!

10
1 ½ Cups Water
1 ½ Cups Distilled White Vinegar
1 Tablespoon, plus 1 Teaspoon Salt
10 Jalapeños (mine were about medium-sized)
1 Cup Carrot Chips (optional)
1 Quart-sized Canning Jar (or any jar/container with a tight-fitting, screw-on lid)
On a cutting board, slice up the jalapeños to desired thickness. Now, if you don’t like, or don’t want any heat at all, I suggest you remove all of the seeds from the peppers.
See the full directions on my site
Nutritions

Calories
31

Sodium
21mg
0% DV

Fat
5g
7% DV

Protein
1g
3% DV

Carbs
2g
0% DV

Fiber
2g
10% DV
Dairy-Free Low-Calorie Gluten-Free Low-Fat Low-Carbohydrate Vegetarian

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Marinated Taro Root

300
thecurrymommy.com

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root
See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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