Small Batch Pickled Jalapeno Peppers
165
This makes one quart. Great for when you want to put together some jalapenos out of season. I don't use a water bath on this, since it's just one jar, but you could if you wished.
1
12 -15 large fresh jalapenos
1 cup water
1 cup white vinegar
3 tablespoons sugar
1 tablespoon kosher salt
5 garlic cloves, coarsely chopped
1/4 cup slivered onion
1/4 cup chopped baby carrots
1 tablespoon olive oil
1 cup water
1 cup white vinegar
3 tablespoons sugar
1 tablespoon kosher salt
5 garlic cloves, coarsely chopped
1/4 cup slivered onion
1/4 cup chopped baby carrots
1 tablespoon olive oil
Remove stems from jalapenos and slice.
Mix sliced jalapenos, along with onion, garlic and carrots in a small bowl and toss with the olive oil.
Pack into a clean, hot canning jar.
Bring vinegar, water, sugar, and salt to a boil.
Pour brine over jalapenos, making sure it covers.
Refrigerate several weeks before using.
Nutritions
Calories
379
Sodium
7133mg
297% DV
Fat
28g
44% DV
Protein
7g
15% DV
Carbs
57g
19% DV
Fiber
8g
34% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat
7g
35%
Polysaturated Fat
6g
41%
Monosaturated Fat
14g
92%
Cholesterol
6mg
2%
Sodium
7133mg
297%
Potassium
300mg
8%
Protein
7g
15%
% DAILY VALUE*
Total Carbohydrate
Fiber
8g
34%
Sugar
42g
84%
Vitamin A
7729IU
154%
Vitamin B6
5mg
292%
Vitamin C
17mg
29%
Calcium
114mg
11%
Iron
3mg
19%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
