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Quick-Pickled Jalapeno Peppers
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Quick-Pickled Jalapeno Peppers
Recipe Amount:
48 Tbl
Serving Size:
1 Tbl
Sodium per Serving (mg):
0
Add the pickling liquid ingredients (water, vinegar and sugar) to a small saucepan on high heat. Stir until solids dissolve and remove from heat.
Ingredients
- 3 Cup Jalapeno Pepper - Any hot peppers, sliced and packed
- 6 Garlic Clove - Minced
- 1 Cup Water
- 1 Cup White Vinegar
- 1/4 Cup Sugar, White Granulated
Preparation
Step 1:
#REF!
Step 2:
Add the peppers and garlic to 2 pint jars. Fill the jars with the hot pickling liquid. After it has cooled down, cover and store in the refrigerator.
Step 3:
Step 4:
Step 5:
Step 6:
Links to Any Ingredients Used
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Variations
Additional Notes
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Estimated Nutritional Information:
Serving Size:
1 Tbl
Calories (kCal):
7
Fat (g):
0
Cholesterol (mg):
0
Sugar (g):
1
Protein (g):
0
Fiber (g):
0
Sodium (mg):
0
Potassium (mg):
19