Pickled Jalapenos

60 mins (prep 30, cooking 30)
11 ingredients
10 servings
These are wonderful Pickled Jalapenos I got off the pepperfool website. This is the recipe I always seem to use when pickling my peppers from my garden. I don't ever put pickled peppers in a boiling water bath because it makes them all mushy. As long as you sterilize your jars and lids really good and make sure your vinegar solution is really hot when you put it in your jars it will seal your jars.

Categories:  technique , <-60-mins , condiments,-etc. , peppers , north-american , canning , mexican , taste~mood , spicy , equipment , time-to-make , oamc~freezer~make-ahead , number-of-servings , vegetable , stove-top ,
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Serving Size (54.53 g)
Servings 10
Amount per Serving
Calories 418.31 Calories from Fat 425.88
% Daily Value *
Total Fat 47.32g 728.0%
Saturated Fat 6.53g 326.7%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 1147.41mg 478.09%
Total Carbohydrate 0.0g 0.0%
Dietary Fiber 0.0 g 0.0%
Sugars 0.0 g %
Protein 0.0g 0.0%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 1.18mg% Iron 0.27mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
whole fresh jalapeno peppers, small white onions, medium carrots, cloves garlic, ground oregano, distilled white vinegar, distilled water