Quick Pickled Jalapeños With Fresh Herbs
"Make it with whatever herbs you choose. Cook time does not include 3 day refrigerator time."
Original is 20 servings
Ingredients
Nutritional
- Serving Size: 1 (159.1 g)
- Calories 40.9
- Total Fat - 0.4 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 1056.1 mg
- Total Carbohydrate - 7.4 g
- Dietary Fiber - 2.5 g
- Sugars - 5.1 g
- Protein - 1.2 g
- Calcium - 11.4 mg
- Iron - 0.5 mg
- Vitamin C - 152.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a 1 pint Mason jar, add 1 tablespoon fresh herbs of your choice, 1 chopped garlic clove, and 10 peppercorns.
Step 2
Do the same in the second Mason jar.
Step 3
Using vinyl or latex gloves, chop the jalapeños into 1/4 to 1/3 inch slices, discarding the tops and stems.
Step 4
Add the slices to the two jars.
Step 5
Get out a saucepan and add the vinegar, water, and salt. Bring to a boil. Cook until the salt is dissolved.
Step 6
Add this liquid to the Mason jars, making sure the peppers are covered.
Step 7
Let it cool to room temperature before putting lids on the jars.
Step 8
Refrigerate for 3 days before eating.
Tips
- You need two 1 quart Mason jars.
1 Reviews
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