Small Batch Pickled Jalapenos

15
Servings
10m
Prep Time
5m
Cook Time
15m
Ready In


"This makes one quart. Great for when you want to put together some jalapenos out of season. I don't use a water bath on this, since it's just one jar, but you could if you wished."

Original recipe yields 15 servings
OK

Nutritional

  • Serving Size: 1 (91 g)
  • Calories 123.6
  • Total Fat - 7.4 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 167.6 mg
  • Sodium - 119.4 mg
  • Total Carbohydrate - 6.5 g
  • Dietary Fiber - 0.4 g
  • Sugars - 4.8 g
  • Protein - 6.6 g
  • Calcium - 35.8 mg
  • Iron - 1 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0 mg

Step 1

Remove stems from jalapenos and slice.

Step 2

Mix sliced jalapenos, along with onion, garlic and carrots in a small bowl and toss with the olive oil.

Step 3

Pack into a clean, hot canning jar.

Step 4

Bring vinegar, water, sugar, and salt to a boil.

Step 5

Pour brine over jalapenos, making sure it covers.

Step 6

Refrigerate several weeks before using.

Tips & Variations


  • You will need to age these a couple of weeks.

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