Pickled Jalapeños
This picked jalapeños recipe is the perfect solution when you find yourself with an excess of jalapeños.
Category: Preserves
Source: www.allrecipes.com
Equipment
| Saucepan | |
| Jar |
Ingredients
| Vinegar | |
| Water | |
| Sugar | |
| Salt | |
| Cloves garlic | |
| Jalapeno |
Instructions
Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.
Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.
Transfer jalapeno peppers to a large jar. Pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.
Nutrition
| Serving size: | 254.9 |
| Energy: | 72.3 |
| Ratio: | 0.3 |
| Carbohydrate: | 14.5 |
| Fat: | 0.4 |
| Protein: | 1.4 |
| Saturated fat: | 0.1 |
| Sodium: | 3263.7 |
| Sugar: | 10.9 |