Pickled Jalapenos
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Pickled Jalapenos
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Quick pickled jalapeños are the perfect ingredient for occasion. Add them to sandwiches, pizza, tacos, or simply eat them by themselves!
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Ingredients
- 14 ounces fresh jalapeños thinly sliced
- 2 cloves garlic thinly sliced
- 1.5 cups white vinegar
- 1.5 cups water
- 1 tablespoon kosher salt
- 1 tablespoon sugar can use sugar substitute
Instructions
- In a large pot combine sliced jalapenos, garlic, white vinegar, water, salt, and sugar. Stir together.
- Bring the mixture to a boil and then cover and remove the pot from the heat. Let the jalapenos stew in the hot liquid until they go from bright green to olive green. Approximately 10 minutes.
- Use a slotted spoon, or tongs, to move the jalapeno slices into the mason jar.
- Once the jalapenos fill the jar, pour the pickling brine over the jalapenos until the jar is topped off. Let the jalapenos cool for 5-10 minutes then screw the lid on and store in the refrigerator for up to 2 months.
Notes
- For the best flavor we suggest letting these sit in the refrigerator for 24-48 hours before using.
Nutrition Information
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Serving
1ounce
Calories
17kcal
(1%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
501mg
(21%)
Potassium
73mg
(2%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
306IU
(6%)
Vitamin C
34mg
(38%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14Serving
Amount Per Serving
Calories 17 kcal
% Daily Value*
| Serving | 1ounce | |
| Calories | 17kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 501mg | 21% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 306IU | 6% |
| Vitamin C | 34mg | 38% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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