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Pickled Jalepenos

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

0 min

Ready

3 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 clove garlic
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1 sprig mexican oregano
*
1 x vinegar
* Camera
1 x jalapeño pepper
* Camera

Ingredients

Amount Measure Ingredient Features
1 clove garlic
Camera
1 sprig mexican oregano
*
1 x vinegar
* Camera
1 x jalapeño pepper
* Camera

Directions

Sterilize pint or half pint canning jars.

Into each jar, place a clove of garlic (optional), and a sprig of Mexican oregano (also optional, but highly recommended).

Pack the washed peppers into the jars.

For a hotter product, prick each pepper a couple of times with a fork (I don't know why, but it seems to work).

Fill the jars with boiling vinegar to cover the peppers well.

Cap.

My grandmother never processed these, just stuck them on the shelf for a couple of months to marinate.

On the rare occasions when I've made them, I keep the jars under refrigeration, just to be sure.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1g (0.0 oz)
Amount per Serving
Calories 00% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

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