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Lis Turner: "Processed the jars in a water bath and peppers lo…" Read More
7Ingredients
20Minutes
5Calories
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Ingredients
US|METRIC
24 SERVINGS
- 8 oz. jalapeño peppers (approximate, number will depend on size of peppers)
- 1/2 cup water
- 1/2 cup cider vinegar
- 1/2 cup white wine vinegar (or more cider vinegar)
- 2 cloves garlic (sliced in half lengthwise)
- 3/4 tsp. salt
- 1/4 tsp. red pepper flakes (optional)
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NutritionView More
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5Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories5Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium75mg3% |
| Potassium25mg1% |
| Protein0g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate<1g0% |
| Dietary Fiber0g0% |
| Sugars0g |
| Vitamin A2% |
| Vitamin C8% |
| Calcium0% |
| Iron2% |
* 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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Reviews(2)
Lis Turner 4 years ago
Processed the jars in a water bath and peppers lost their bright green color Next time I’ll be good and follow the recipe Just made them Too soon to taste
Jen Painter 5 years ago
Excellent recipe! Delicious & simple! Very flavorful and spicy! I suggest not using the red pepper flakes if super spicy isnt for you! This is my second year making this recipe! It is great for people that have never canned anything before (me, last year)! Also, i was able to easily cut the recipe in half and use 2 4 oz Mason jars!