Directions:
- Combine the vinegar, sugar, pickling salt, dill weed and mustard seed in a pan and simmer over low heat for 5 minutes.
- Add some of the garlic and peppercorns to small, sterilized jars.
- Put the chile in the jars and cover with the liquid.
- Add the rest of the garlic and peppercorns to each jar.
- Cover tightly and refrigerate for 3 days before using.
- Note: You can substitute jalapenos that have been roasted and peeled for the green chiles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 28.37 Kcal (119 kJ) | ||
| Calories from fat | 0.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.06g | 0% | |
|---|---|---|---|
| Sodium | 147.56mg | 6% | |
| Potassium | 91.92mg | 2% | |
| Total Carbs | 6.44g | 2% | |
| Sugars | 4.96g | 20% | |
| Dietary Fiber | 0.54g | 2% | |
| Protein | 0.61g | 1% | |
| Vitamin C | 61.9mg | 103% | |
| Iron | 0.3mg | 2% | |
| Calcium | 7.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 74.37 Kcal (311 kJ) | ||
| Calories from fat | 1.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.15g | 0% | |
|---|---|---|---|
| Sodium | 386.81mg | 6% | |
| Potassium | 240.96mg | 2% | |
| Total Carbs | 16.87g | 2% | |
| Sugars | 13g | 20% | |
| Dietary Fiber | 1.43g | 2% | |
| Protein | 1.59g | 1% | |
| Vitamin C | 162.2mg | 103% | |
| Iron | 0.8mg | 2% | |
| Calcium | 19.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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