Vanilla and Bean · by Traci York★ 4.9 (41)
Pickled Jalapeño Peppers Recipe
NUTRITION · PER SERVING40M COOK
CAL 5%·PRO 4%
CARBS 21G87% OF CAL
6G FIBER15G SUGAR0G OTHER
FAT 1G8% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tangy-spicy pickled jalapeños preserved in vinegar and spices. A pantry staple for tacos, nachos, and other Mexican dishes.
condimentmexican🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Vanilla and Bean →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 1/2 lbs (675g) Jalapeño Peppers
- 2 C (515g) Water
- 2 C (515g) 5% Distilled White Vinegar
- 2 Tbs Pickling and Canning Salt
- 2 Tbs Organic Cane Sugar
- 2 Fat Cloves of Garlic (minced)
At a glance
PER SERVING · TIME 40M
CAL 5%·PRO 4%
CARBS 21G87% OF CAL
6G FIBER15G SUGAR0G OTHER
FAT 1G8% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 4734mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 566mg
- Calcium
- 36mg
- Iron
- 0.60mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 4734MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.