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Pickled Jalapenos
Servings:
Makes About 4 cups as an appetizerPrep Time:
10 minutesCook Time:
5 minutes
Ingredients
Use these crunchy, hot pickled peppers to top salads, tacos, and sandwiches, or dice them up and stir into your next batch of guacamole.
8 oz. jalapenos, stemmed and sliced thin
1/2 red onion, sliced thin
1 1/4 cups distilled white vinegar
1 1/4 cups water
1/4 cup sugar
1 Tbsp. kosher salt
1 garlic clove, crushed
2 tsp. black peppercorns
Directions
1. Pack jalapenos and onion into one clean 16-ounce lidded jar, or divide between two 8-ounce lidded jars.
2. Combine vinegar, water, sugar, salt, garlic, and peppercorns in a small saucepan and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until sugar and salt are dissolved, about 1 minute.
3. Pour hot liquid over jalapenos and onion, pushing down to submerge, and seal tightly. Let cool completely, then refrigerate for at least 2 days before using and up to 1 month.
Source: Hannaford fresh Magazine, July - August, 2017
Nutrition
| Nutritional Facts | |
| Servings | Makes About 4 cups |
| Base Nutrients | |
| Calories | 5 kcal (0%) |
| Calories from Fat | 0 kcal (0%) |
| Total Fat | 0 g (0%) |
| Saturated Fat | 0 g (0%) |
| Cholesterol | 0 mg (0%) |
| Sodium | 50 mg (2%) |
| Total Carbohydrates | 1 g (0%) |
| Dietary Fiber | n/a |
| Protein | 0 g (0%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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