Directions:
- Rinse the jalapeno peppers in cool water.
- Trim the stems to 1/2 and cut 2 small slits in each pepper, OR cut into 1/4 slices.
- Divide the habanero slices, onion slices, garlic, oregano, bay leaves and peppercorns evenly between your 4 sterilized pint jars. Add 1/4 teaspoon Pickle Crisp to each jar.
- Pack the peppers on top of these seasonings in the jars, leaving 1 inch headspace.
- In a 2 to 3 quart stainless steel saucepan, combine the vinegar, water, sugar and salt and bring to a boil. Stir until the sugar and salt are completely dissolved.
- Ladle this brine into the jars, covering the peppers and leaving 1/2 inch headspace.
- Using a bubble freeer or plastic knife, remove any air bubbles.
- Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings.
- Process pint jars in a water bath for 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 106.26 Kcal (445 kJ) | ||
| Calories from fat | 0.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 2626.59mg | 109% | |
| Potassium | 374.59mg | 8% | |
| Total Carbs | 16.18g | 5% | |
| Sugars | 10.86g | 43% | |
| Dietary Fiber | 4.49g | 18% | |
| Protein | 1.59g | 3% | |
| Vitamin C | 169.6mg | 283% | |
| Iron | 0.1mg | 1% | |
| Calcium | 44.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 24.32 Kcal (102 kJ) | ||
| Calories from fat | 0.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 601.03mg | 109% | |
| Potassium | 85.72mg | 8% | |
| Total Carbs | 3.7g | 5% | |
| Sugars | 2.49g | 43% | |
| Dietary Fiber | 1.03g | 18% | |
| Protein | 0.36g | 3% | |
| Vitamin C | 38.8mg | 283% | |
| Calcium | 10.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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