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Homemade Pickled Jalapenos, Quick and Easy
MEXICO IN MY KITCHEN14Ingredients
50Minutes
210Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. jalapeño peppers (sliced*)
- 2 cups carrots (peeled and sliced**)
- 1 white onion (large, cut in large pieces)
- 12 garlic cloves
- 2 cups white vinegar
- 2 cups water
- 2 Tbsp. olive oil
- 4 bay leaves
- 4 fresh thyme (springs, or 1 1/2 teaspoon dry thyme)
- 2 fresh marjoram (springs, or 1 1/2 teaspoon dry marjoram)
- 1 tsp. black pepper corns (crushed)
- 1 tsp. allspice berries (crushed)
- 1 Tbsp. sugar
- salt (to taste)
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium250mg10% |
| Potassium760mg22% |
| Protein4g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber10g40% |
| Sugars14g |
| Vitamin A220% |
| Vitamin C190% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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