Mexican Pickled Jalapenos Recipe
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This recipe is suitable for canning but make sure that the vinegar you use has 5% acidity. The pickled jalapenos go great with any mexican dish.
4.2
25 Rating -
Rate
Vegdiet
35minstotal
30minsPrep
5minsCook
35m.total
30m.Prep
5m.Cook
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ingredients serve
serve1
Add to Shopping ListIngredients for Mexican Pickled Jalapenos Recipe
- 0.33 pound Fresh jalapeno peppers
- 0.08 cup Thinly sliced white onion
- 0.17 Large carrot, peeled and thinly sliced
- 0.33 cup Distilled white vinegar
- 0.33 cup Water
- 0.67 teaspoon Pickling salt
- 0.33 teaspoon White sugar
- 0.67 Cloves garlic, crushed
- 0.33 teaspoon Dried oregano
- 0.67 Bay leaves
- 0.33 teaspoon Black peppercorns, crushed
- 0.33 teaspoon Cumin seeds
Nutrition
value
value
68
calories per serving
2 g Fat3 g Protein8 g Carbs7 g FiberOther
Current Totals
- Fat2g
- Protein3g
- Carbs8g
- Fiber7g
MacroNutrients
- Carbs8g
- Protein3g
- Fiber7g
Fats
- Fat2g
Vitamins & Minerals
- Calcium98mg
- Iron3mg
- Vitamin A954mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B996mcg
- Vitamin B12< 1mcg
- Vitamin C191mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium51mg
- Manganese2mg
- Phosphorus57mg
- Selenium2mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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