Pickled Jalapeno Peppers Recipe

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Ingredients:

Serving

1 gallon jalapeno pepper, sliced into rounds
1 gallon water
1 cup water
2 cups kosher salt
5 cups white vinegar
2 tbsp sugar
1 tbsp whole mixed pickling spice
1 small white onion , per jar
1 small garlic clove, per jar

Directions:

Boil 1 gal. water with 2 cups salt. Let cool. Place peppers with brine in a pickle crock or large, non-reactive bowl for 12-18 hours. Rinse thoroughly to remove salt.
Combine 1 cup water, vinegar, sugar, pickling spice and boil over medium heat. Simmer for 10 minutes.
Pack sterile jars with peppers, and one onion and/or one garlic clove if using.
Pour in hot vinegar mixture.
Can in a hot water bath for 10 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	30.5 Kcal (128 kJ)
Calories from fat	0.07 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	2125.95mg	89%
Potassium	154.94mg	3%
Total Carbs	5.23g	2%
Sugars	3.17g	13%
Dietary Fiber	1.88g	8%
Protein	0.64g	1%
Vitamin C	71.7mg	119%
Calcium	28.5mg	3%

Amount Per 100 g
Calories	10.67 Kcal (45 kJ)
Calories from fat	0.02 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	743.71mg	89%
Potassium	54.2mg	3%
Total Carbs	1.83g	2%
Sugars	1.11g	13%
Dietary Fiber	0.66g	8%
Protein	0.22g	1%
Vitamin C	25.1mg	119%
Calcium	10mg	3%

* 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.

Tastes

salty
savory
bitter
sweet

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