Pickled Jalapenos
by wjbultema
Quick and easy pickled jalapeño reciepe
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INGREDIENTS
- 1 1/2 lbs Jalapenos
- 3 1/2 Cups White vinegar ; Must be 5% acidity
- 1 Cup Water
- 1 Tablespoon Kosher Salt
INSTRUCTIONS
1. Clean and slice peppers into 1/4” rings
2. Heat jars
3. Combine, vinegar, water, and salt in medium sauce pan. Boil for 5 minutes.
4. Pack peppers into hot jars leaving 1/2” headspace. Add Pickle Crisp if desired.
5. Add brine to jars, leaving 1/2” headspace. Remove all air bubbles
5. Apply lids and rings and slightly tighten.
6. Process jars in boiling water. 10 minutes for pint jars, 20 minutes for quart jars.
7. When done processing, set jars on towel on counter and let cool.
8. Any jars that do not seal should be refrigerated and used in about a week.
NOTES
wjbultema
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1081g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 150 | ||
| Calories from Fat: 0 (0%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 3653.9mg | 126 % | |
| Potassium 17.4mg | 0 % | |
| Total Carbohydrate 0.3g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0.3g | ||
| Protein 0g | 0 % | |
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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: 150
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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