Isabel Eats · by Isabel Orozco-Moore★ 4.6 (18)
Pickled Jalapeños
NUTRITION · PER SERVING35M COOK
CAL 2%·PRO 1%
CARBS 4G43% OF CAL
1G FIBER0G ADDED0G INTRINSIC1G OTHER3G TOTAL SUGAR
FAT 2G39% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tangy, slightly sweet, and perfectly spicy pickled jalapeños with onion and carrot. A quick homemade condiment ready in 35 minutes.
condimentmexican🫕 dutch oven🍳 skilletdairy freediabeticgluten freelow calorielow fatveganvegetarian
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon olive oil
- 8 large jalapeño peppers, (stemmed and sliced into rounds)
- 2 large carrots, (sliced into rounds)
- 1 white onion, (sliced)
- 4 cloves garlic, (smashed and peeled)
- 1 ½ cups distilled white vinegar
- 1 cup water
- 2 tablespoons kosher salt
- 1 tablespoon granulated sugar
- ½ teaspoon whole black peppercorns
- ¼ teaspoon dried oregano
- 2 bay leaves
At a glance
PER SERVING · TIME 35M
CAL 2%·PRO 1%
CARBS 4G43% OF CAL
1G FIBER0G ADDED0G INTRINSIC1G OTHER3G TOTAL SUGAR
FAT 2G39% OF CAL
0G SAT2G 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
- 10m
- Cook
- 25m
- Sodium
- 1326mg
- Total sugar
- 3g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 66mg
- Calcium
- 10mg
- Iron
- 0.12mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1326MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.