Pickled Jalapenos
Crisp, tangy pickled jalapenos with a hint of sweetness from carrots, perfect for adding zest to sandwiches, tacos, or cheese platters. Ideal for spice lovers and condiment enthusiasts.
Ingredients
Instructions
- Ensure you have 8 clean hot pint jars with lids ready for the pickling process.
- Sterilize the jars and lids by boiling them in water or using a dishwasher.
- Wash the jalapeno peppers thoroughly and slice the carrots thinly.
- In a pot, combine 4 cups vinegar, 4 cups water, and 4 teaspoons pickling salt. Bring to a boil.
- Pack the sliced jalapenos and carrots tightly into the prepared jars.
- Pour the hot vinegar mixture over the peppers and carrots, leaving about 1/2 inch headspace.
- Seal the jars with lids and process in a boiling water bath for 10 minutes to ensure proper preservation.
- Allow the jars to cool completely before storing. Let sit for at least 24 hours to develop flavor.
Nutrition & Diet Analysis (per serving)
335
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).