Small Batch Pickled Jalapeno Peppers

Annette Daffin
March 26, 2013
545

This makes one quart. Great for when you want to put together some jalapenos out of season. I don't use a water bath on this, since it's just one jar, but you could if you wished.

1
12 -15 large fresh jalapenos
1 cup water
1 cup white vinegar
3 tablespoons sugar
1 tablespoon kosher salt
5 garlic cloves, coarsely chopped
1/4 cup slivered onion
1/4 cup chopped baby carrots
1 tablespoon olive oil
Remove stems from jalapenos and slice. Mix sliced jalapenos, along with onion, garlic and carrots in a small bowl and toss with the olive oil. Pack into a clean, hot canning jar. Bring vinegar, water, sugar, and salt to a boil. Pour brine over jalapenos, making sure it covers. Refrigerate several weeks before using.
Nutritions

Calories
379

Sodium
7133mg
297% DV

Fat
28g
44% DV

Protein
7g
15% DV

Carbs
57g
19% DV

Fiber
8g
34% DV
SnackBoiledVegetarianLow-FatVegan