Try this Pickled Jalapenos #3 recipe, or contribute your own.
Suggest a better descriptionPack jalapenos, mingled with carrot, onion, and garlic slices, into canning jars. (Pint jars are most convenient.) Pour vinegar/water/salt mixture to fill near top of jar. Pour about 1/8 inch of oil (Wesson or whatever) on top. Dont fill jar all the way to top (leave 1/4 inch of air). Screw lid on, not extremely tight, and process in boiling water for 15 minutes. (Some air will be forced from jar, so "leaking" bubbles from the jar are natural. Remove from hot water and keep for several weeks or months before eating. Once opened, they are kept in the refrigerator. In fact if you have room for them, keep the jars in the refrigerator for the whole curing period. CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (68g) | ||
Recipe Makes: 1 | ||
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Calories: 37 | ||
Calories from Fat: 2 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 44mg | 2 % | |
Potassium 245mg | 6 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 6.2g | ||
Protein 1.1g | 2 % | |
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: 37
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