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Pickeled Jalapenos



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


1 x jalapeño pepper
59 ml water
5 ml salt
237 ml vinegar
59 ml olive oil
5 ml 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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