Quick Pickled Jalapeños With Fresh Herbs
Created by WhatamIgonnaeatnext? on July 26, 2023
- Servings: 20
- Prep Time: 20m
- Cook Time: 0m
- Recipe #41295
Ingredients
- 2 tablespoons fresh herbs, chopped
- 2 cloves garlic, chopped
- 20 peppercorns (mixed or black)
- 20 jalapeño peppers (medium or large)
- 1 1/2 cups white vinegar
- 1 1/2 cups water
- 3 tablespoons picking salt (or kosher salt, not table salt)
How to Make
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Step 1: In a 1 pint Mason jar, add 1 tablespoon fresh herbs of your choice, 1 chopped garlic clove, and 10 peppercorns.
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Step 2: Do the same in the second Mason jar.
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Step 3: Using vinyl or latex gloves, chop the jalapeños into 1/4 to 1/3 inch slices, discarding the tops and stems.
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Step 4: Add the slices to the two jars.
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Step 5: Get out a saucepan and add the vinegar, water, and salt. Bring to a boil. Cook until the salt is dissolved.
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Step 6: Add this liquid to the Mason jars, making sure the peppers are covered.
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Step 7: Let it cool to room temperature before putting lids on the jars.
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Step 8: Refrigerate for 3 days before eating.
Nutritional Facts
- 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