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Pickled Jalapeños

Pickled Jalapeños
This Recipe Is:

WebMD Recipe from EatingWell.com

A great way to preserve a bumper crop of jalapeno peppers is to pickle them. Use them to garnish your favorite Mexican dishes

Ingredients
Prep: 25 minutes | Total Time: 25 minutes
  • 2 pounds
    jalapeños, sliced or halved (about 8 cups)
  • 3 cups
    distilled white vinegar, or cider vinegar
  • 3 cups
    water
  • 2 tablespoons plus 2 teaspoons
    sea salt
  • 2 tablespoons
    sugar
Instructions
  1. Place a large bowl of ice water next to the stove. Bring a large pot of water to a boil in a large pot. Add half of the jalapeños, cover, return to a boil and cook for 2 minutes. Use a slotted spoon to transfer the jalapeños to the ice water to cool. Repeat with the remaining jalapeños. Drain the cooled jalapeños and divide among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids.
  2. Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Boil for 2 minutes. Remove from the heat.
  3. Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the jalapeños completely. (Discard any leftover brine.)
  4. Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.

 

Nutritional Information

Makes: 6 pint jars (about 12 cups)
  • Calories8
  • Fat0 g
    • Saturated fat0 g
  • Cholesterol0 mg
  • Carbohydrates2 g
    • Dietary fiber1 g
  • Protein1 g
  • Sodium82 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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