Pickled Jalapenos Recipe

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Pickled Jalapenos
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Ingredients:

Directions:

  1. Combine the vinegar, sugar, peppercorns, seeds, and salt in a medium saucepan and bring to a boil. Let boil for 2 minutes, and then
  2. Remove from the heat and let sit until cooled to room temperature.
  3. Place the jalapenos, stem side up, into the jar and pour enough cooled vinegar mixture over them to cover. Pack the cilantro into the jar. Cover and refrigerate for at least 24 hours and up to 4 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 27.3 Kcal (114 kJ)
Calories from fat 5.89 Kcal
% Daily Value*
Total Fat 0.65g 1%
Cholesterol 0.35mg 0%
Sodium 556.85mg 23%
Potassium 28.75mg 1%
Total Carbs 4.86g 2%
Sugars 4.24g 17%
Dietary Fiber 0.4g 2%
Protein 0.23g 0%
Vitamin C 8.5mg 14%
Iron 0.2mg 1%
Calcium 5.8mg 1%
Amount Per 100 g
Calories 20.65 Kcal (86 kJ)
Calories from fat 4.45 Kcal
% Daily Value*
Total Fat 0.49g 1%
Cholesterol 0.27mg 0%
Sodium 421.27mg 23%
Potassium 21.75mg 1%
Total Carbs 3.68g 2%
Sugars 3.21g 17%
Dietary Fiber 0.3g 2%
Protein 0.18g 0%
Vitamin C 6.4mg 14%
Iron 0.1mg 1%
Calcium 4.4mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.5
    Points
  • 1
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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