Pickled Jalapeños Recipe
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Pickled Jalapeños Recipe
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Perfectly spicy and sweet, homemade pickled jalapeños taste so much better than store-bought and take less than 30 minutes to prepare.
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Ingredients
- 5 cups white vinegar
- 1 cup water
- 4 teaspoons pickling salt
- 2 teaspoons sugar
- 2 pounds fresh jalapeño peppers , washed and stemmed, and cut into ¼″ rounds
- 1 carrot , peeled and sliced into ¼ inch slices (use 3-5 slices per jar)
- ½ red onion , sliced
- 9-12 cloves garlic (use 3 per jar)
Instructions
- Prepare a boiling water bath and boil the jars and sealing lids. Keep warm.
- Combine vinegar, water, salt, and sugar in a stainless steel or enamel non-reactive 2-quart saucepan, bring to a boil, then turn to low and cook until sugar and salt dissolve. Cover and keep hot.
- In clean hot jars, layer 3 cloves garlic, 1 green onion, and 3-5 slices of carrot. Pack jars with jalapeños, packing tightly but careful not to crush. Pour hot brine over the top of the jalapeños. Tap jars on the countertop to remove any bubbles. Wipe rims, apply canning lids, and tighten bands on jars. Process if desired, or store in the refrigerator for 1 month.
Nutrition Information
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Calories
148kcal
(7%)
Carbohydrates
22g
(7%)
Protein
1g
(2%)
Fat
0.1g
(0%)
Saturated Fat
0.01g
(0%)
Polyunsaturated Fat
0.04g
Monounsaturated Fat
0.01g
Sodium
3102mg
(129%)
Potassium
103mg
(3%)
Fiber
8g
(32%)
Sugar
11g
(22%)
Vitamin A
2549IU
(51%)
Vitamin C
31mg
(34%)
Calcium
43mg
(4%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 4pints
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 1g | 2% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 3102mg | 129% |
| Potassium | 103mg | 2% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 2549IU | 51% |
| Vitamin C | 31mg | 34% |
| Calcium | 43mg | 4% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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