Foodie Crush · by Heidi Larsen
Pickled Jalapeños Recipe
NUTRITION · PER SERVING40M COOK
CAL 7%·PRO 4%
CARBS 19G54% OF CAL
5G FIBER2G ADDED11G INTRINSIC2G OTHER13G TOTAL SUGAR
FAT 0G3% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade pickled jalapeños with carrot, onion, and garlic in a sweet and spicy brine. Ready in under 30 minutes. Tastes far better than store-bought.
condimentmexican🥄 saucepandairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 5 cups white vinegar
- 1 cup water
- 4 teaspoons pickling salt
- 2 teaspoons sugar
- 2 pounds fresh jalapeño peppers (, washed and stemmed, and cut into ¼″ rounds)
- 1 carrot (, peeled and sliced into ¼ inch slices (use 3-5 slices per jar))
- ½ red onion (, sliced)
- 9-12 cloves garlic ((use 3 per jar))
At a glance
PER SERVING · TIME 40M
CAL 7%·PRO 4%
CARBS 19G54% OF CAL
5G FIBER2G ADDED11G INTRINSIC2G OTHER13G TOTAL SUGAR
FAT 0G3% OF CAL
0G SAT0G 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
- 30m
- Cook
- 10m
- Sodium
- 2373mg
- Total sugar
- 13g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 475mg
- Calcium
- 62mg
- Iron
- 0.37mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 2373MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.