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Name: Jalapeno Pickle Mix
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: THE RECIPE; JALAPEÑO PICKLE MIX; SAVE; PRINT; PREP TIME; 10 mins; COOK TIME; 10 mins; TOTAL TIME; 20 mins; Author: Judith Hannemann; Serves: 3 pints; INGREDIENTS; 1 lb jalapeño peppers; 4 carrots thinly sliced carrots; 1 medium onion sliced thinly; 3 cloves garlic crushed; 2 cups white vinegar; 2 cups water; 3 tsp kosher salt; 1 tsp coriander seed; 1 tsp black/white/mixed whole peppercorns

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INGREDIENTS

THE RECIPE
JALAPEÑO PICKLE MIX
SAVE
PRINT
PREP TIME
10 mins
COOK TIME
10 mins
TOTAL TIME
20 mins
Author: Judith Hannemann
Serves: 3 pints
INGREDIENTS
1 lb jalapeño peppers
4 carrots thinly sliced carrots
1 medium onion sliced thinly
3 cloves garlic ; crushed
2 cups white vinegar
2 cups water
3 tsp kosher salt
1 tsp coriander seed
1 tsp black/white/mixed whole peppercorns

INSTRUCTIONS

Wash jalapeño peppers. You may use them whole, sliced in half lengthwise or sliced. For less heat, remove the seeds and ribs.

Divide peppers, carrots and onion evenly between 3 clean pint mason jars. Place a clove of garlic in each jar.

In a non-reactive saucepan, heat the water, vinegar, salt, peppercorns and coriander seed. Don’t let this boil. Maintain a gentle simmer over low heat for 5 minutes.

Pour liquid over pepper mixture in each jar leaving ½-inch head space.

FOR FRESH PACK: Seal jars and place in the refrigerator for about a week before using.

TO WATERBATH CAN: Place jars in a waterbath canner with 1-2-inches of water over the top of the jars. After water comes to a boil, process for 10 minutes.

NOTES

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Jalapeno Pickle Mix

THE RECIPE
 JALAPEÑO PICKLE MIX
 SAVE
 PRINT
 PREP TIME
10 mins
 COOK TIME
10 mins
 TOTAL TIME
20 mins
 Author: Judith Hannemann
 Serves: 3 pints
 INGREDIENTS
1 lb jalapeño peppers
4 carrots thinly sliced carrots
1 medium onion sliced thinly
3 cloves garlic crushed
2 cups white vinegar
2 cups water
3 tsp kosher salt
1 tsp coriander seed
1 tsp black/white/mixed whole peppercorns

INSTRUCTIONS
Wash jalapeño peppers. You may use them whole, sliced in half lengthwise or sliced. For less heat, remove the seeds and ribs.
Divide peppers, carrots and onion evenly between 3 clean pint mason jars. Place a clove of garlic in each jar.
In a non-reactive saucepan, heat the water, vinegar, salt, peppercorns and coriander seed. Don’t let this boil. Maintain a gentle simmer over low heat for 5 minutes.
Pour liquid over pepper mixture in each jar leaving ½-inch head space.
FOR FRESH PACK: Seal jars and place in the refrigerator for about a week before using.
TO WATERBATH CAN: Place jars in a waterbath canner with 1-2-inches of water over the top of the jars. After water comes to a boil, process for 10 minutes.

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Nutrition

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Serving Size: 1 (1535g)
Recipe Makes: 1

Calories: 285
Calories from Fat: 30 (11%)

Amt Per Serving		% DV

	Total Fat 3.3g	4 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 1.5g
Cholesterol 0mg		0 %
Sodium 3667.3mg		126 %
Potassium 1205mg		32 %
Total Carbohydrate 41.2g		12 %
	Dietary Fiber 15.5g	62 %
	Sugars, other 25.7g
Protein 8.1g		12 %
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.

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Calories per serving: 285

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