Pickeled Jalapenos
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
jalapeño pepper
|
*
|
| ¼ | cup |
water
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
vinegar
|
|
| ¼ | cup |
olive oil
|
|
| 1 | teaspoon |
pickling spices
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
jalapeño pepper
|
*
|
| 59 | ml |
water
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
vinegar
|
|
| 59 | ml |
olive oil
|
|
| 5 | ml |
pickling spices
|
*
|
Directions
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.
