Try this Pickled Jalepenos recipe, or contribute your own.Suggest a better description
Sterilize pint or half pint canning jars. Into each jar, place a clove of garlic (optional), and a sprig of Mexican oregano (also optional, but highly recommended). Pack the washed peppers into the jars. For a hotter product, prick each pepper a couple of times with a fork (I dont know why, but it seems to work). Fill the jars with boiling vinegar to cover the peppers well. Cap. My grandmother never processed these, just stuck them on the shelf for a couple of months to marinate. On the rare occasions when Ive made em, I keep the jars under refrigeration, just to be sure. Please note I am NOT a canning/preserving expert -- have done VERY little of this (got my fill of it as a kid). Ive only made these a couple of times as an adult, and they turned out fine, but surely there are more expert opinions out there....
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (5g)|
|Recipe Makes: 6|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.1mg||0 %|
|Potassium 13.5mg||0 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.3g|
|Protein 0.1g||0 %|
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: 2
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.