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Pickeled Jalapenos



Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free


1 x jalapeño pepper
¼ cup water
1 teaspoon salt
1 cup vinegar
¼ cup olive oil
1 teaspoon pickling spices


Wash and pack jalapeno peppers tightly into hot jars.

Combine remaining ingreds. in an enameled or glass saucepan and bring to boil.

Cover peppers with boiling liquid, leaving ½ inch head-space.

Seal jars with sterilized 2 pc. canning lids and process in boiling water to cover by 2 inch for 10 min.

Cool on rack.

Store for 30 days before using.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 12994% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 592mg 25%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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