This should make about 4 half pints.
Slice the jalapenos, no need to deseed. We generally slice and then drop into a bowl so the seeds fall out and to the bottom.
Put all the ingredients except the peppers into a small saucepan and heat gently, stirring occasionally until sugar dissolved.
Add the jalapenos and stir.
Take the pan off the heat, cover and let sit for about 5 minutes.
Put 1/4 teaspoon of pickle crisp in each jar.
Fill the 4 half pints, leaving 1/4 inch at the top. The liquid should come to the top of the peppers in each jar.
Top with the lids and place in a hot water bath for 10 minutes. Make sure the water is boiling before setting the timer for 10 minutes.
Remove, cool, write the stuff on the top of the lid and store.
NOTE: most recipes will have you put the raw jalapeno slices in the jar and cover them with the hot syrup. The jalapenos will shrink quite a bit when sitting in the liquid and when you pull the jars out of the hot water bath your jars will only be 2/3 - 3/4 full of peppers. So we let them sit in the syrup before filling into the jars to achieve a full jar of jalapenos.
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|Serving Size: 1 Serving (339g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 10 (15%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 41863.8mg||1444 %|
|Potassium 430.8mg||11 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 6.4g|
|Protein 2.4g||3 %|
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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: 67
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