These pickled jalape?os are easy to make and a no-brainer topping for your nachos, but the fun doesn’t stop there. Use them to make any sandwich more special and any salad less snoozy.
Ingredients
- ¾ cup water
- ¾ cup distilled white vinegar
- 3 tablespoons white sugar
- 1 tablespoon kosher salt
- 1 clove garlic, crushed
- ½ teaspoon oregano
- 10 large jalape?o peppers, sliced into rings
Directions
Step 1
Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalape?o peppers, and remove from heat. Let mixture cool for 10 minutes.
Step 2
Pack peppers into two 8-ounce jars using tongs and cover with vinegar mixture. Cover and refrigerate until needed.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 99 | |
% Daily Value * | |
Total Fat1g | 1% |
Saturated Fat0g | 1% |
Sodium2884mg | 125% |
Total Carbohydrate24g | 9% |
Dietary Fiber2g | 7% |
Total Sugars21g | |
Protein1g | |
Vitamin C32mg | 159% |
Calcium19mg | 1% |
Iron1mg | 4% |
Potassium164mg | 3% |
*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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