Combine the vinegar, water, olive oil (if using) and salt in a medium sauce pan. Bring it to a boil, lower heat and simmer while preparing the jalapenos. Slice the peppers into 1/4" rounds. For a milder flavour, remove the seeds. Pack the sliced peppers into hot sterilized jars, pour the hot vinegar syrup over them to within 1/2 inch from top. Wipe jars clean.
Process in boiling water, making sure the jars are completely covered with water. Return the water to a boil and process for 10 minutes.
Allow the jalapeno peppers to cure for a minimum of 6 weeks. The longer they cure the hotter they will become.
8/03 no oil brine, triple recipe made 6 jars
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|Serving Size: 1 Serving (40g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 7 (50%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 431mg||15 %|
|Potassium 61.2mg||2 %|
|Total Carbohydrate 1.7g||0 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 0.9g|
|Protein 0.4g||1 %|
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Calories per serving: 14
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