Well Plated · by Erin Clarke★ 5.0 (4)
Pickled Jalapeños
NUTRITION · PER SERVING75M COOK
CAL 9%·PRO 5%
CARBS 39G91% OF CAL
6G FIBER23G ADDED9G INTRINSIC0G OTHER33G TOTAL SUGAR
FAT 1G5% OF CAL
0G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick pickled jalapeños with vinegar, spices, and garlic. A zippy condiment for tacos, burgers, and other dishes.
condimentamerican🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Well Plated →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 10 jalapeños (thinly sliced (about 1 pound))
- 2 whole garlic cloves (peeled)
- 1/2 cup white vinegar
- 1/2 cup rice vinegar (or additional white vinegar)
- 1 cup water
- 1/4 cup granulated sugar
- 2 bay leaves
- 1/2 teaspoon coriander seeds (optional)
- 1 tablespoon kosher salt
At a glance
PER SERVING · TIME 75M
CAL 9%·PRO 5%
CARBS 39G91% OF CAL
6G FIBER23G ADDED9G INTRINSIC0G OTHER33G TOTAL SUGAR
FAT 1G5% 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
- 10m
- Cook
- 5m
- Sodium
- 2654mg
- Total sugar
- 33g
- Added sugar
- 23g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 565mg
- Calcium
- 36mg
- Iron
- 0.68mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2654MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.