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Deliciously fresh and simple pickled jalape?os! These peppers will keep in the refrigerator for up to two months as long as they are covered by the pickling liquid.
Ingredients
- 1 cup vinegar
- 1 cup water
- 2 tablespoons white sugar
- 1 tablespoon salt
- 2 cloves garlic, smashed
- 1 pound jalape?o peppers, thinly sliced
Directions
Step 1
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 from the heat.
Step 2
Stir jalape?o peppers into the pot. Let stand until slightly cooled, about 15 minutes.
Step 3
Transfer jalape?o peppers to a large sterilized Mason jar. Pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Seal the jar and refrigerate.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 48 | |
| Calories 5 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Sodium146mg | 6% |
| Total Carbohydrate1g | 0% |
| Dietary Fiber0g | 1% |
| Total Sugars1g | |
| Protein0g | |
| Vitamin C4mg | 21% |
| Calcium1mg | 0% |
| Iron0mg | 1% |
| Potassium21mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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