Pickled Jalapenos Recipe

Name: Pickled Jalapenos Recipe
Yield: 4 servings
Ingredients: 1 pound jalapenos; 2 carrots, peeled and sliced on the bias into 1/2-inch pieces; 2 teaspoons crab boil spice mix, such as Zatarains; 4 cups cider vinegar; 1 tablespoon whole black peppercorns; 6 medium bay leaves; 2 tablespoons kosher salt; 12 medium garlic cloves, peeled

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Ingredients

1 pound jalapenos ⓘ
2 carrots, peeled and sliced on the bias into 1/2-inch pieces
2 teaspoons crab boil spice mix, such as Zatarains ⓘ
4 cups cider vinegar ⓘ
1 tablespoon whole black peppercorns ⓘ
6 medium bay leaves ⓘ
2 tablespoons kosher salt
12 medium garlic cloves, peeled

Instructions

Combine all ingredients in a nonreactive 2-quart saucepan over medium heat.
Bring to a simmer and cook until jalapenos are very soft, about 25 minutes.
Remove from heat and allow to steep for 30 minutes; remove bay leaves.
Can jalapenos in sterile quart-size jars or place in plastic containers in the refrigerator.
Try to resist eating them and store for 2 weeks before using so the flavors develop well.

Nutrition & Diet Analysis (per serving)

256 kcal 13% DV

Protein Fat Carbs

Macronutrients

Protein 6g 12% DV

Total Fat 6.6g 8% DV

Carbs 49.3g 18% DV

Fiber 13.1g 47% DV

Sugar 10.7g 21% DV

Electrolytes

Sodium 9901.3mg 100% DV

Potassium 813.3mg 17% DV

Vitamins & Minerals

Vitamin A 936.3mcg 100% DV

Vitamin C 15.3mg 17% DV

Vitamin D 0.1mcg

Calcium 276mg 21% DV

Iron 12.6mg 70% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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