Try this Pickled Jalapenos #1 recipe, or contribute your own.
Suggest a better descriptionScrub jalapenos, trim off stems. Set aside. Into a large, heavy, deep pot pour 1/2 cup oil (enough to coat pot bottom). Heat oil until almost at the smoking point, then turn off or reduce heat. Add onions, garlic & carrots; stir only until onions are clear, making sure not to brown any of the vegetables. Add oregano, bay leaves & salt & stir to mix; then add vinegar & water & bring to a boil, stirring often. Continue to boil & stir until salt is dissolved then add remaining oil & return to a boil. Stir in jalapenos & remove from heat. Fill 16-20 hot sterilized 1-pint canning jars (or 8-10 1-quart jars), leaving 1-1/2 inches head space. Wipe rims clean with boiling water, then seal jars tightly with canning lids & rings. Cool filled jars at room temperature, out of drafts. Store in a cool, dry place until ready to use. Makes 16-20 pints or 8-10 quarts. From the
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Serving Size: 1 Serving (10783g) | ||
Recipe Makes: 1 | ||
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Calories: 17951 | ||
Calories from Fat: 15954 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1772.7g | 2364 % | |
Saturated Fat 253.3g | 1266 % | |
Monounsaturated Fat 832.8g | ||
Polyunsanturated Fat 593.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 361.5mg | 12 % | |
Potassium 17016.6mg | 448 % | |
Total Carbohydrate 522.3g | 154 % | |
Dietary Fiber 219.8g | 879 % | |
Sugars, other 302.5g | ||
Protein 106.5g | 152 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 17951
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