Name: Pickled Jalapeños
Prep time: 15 min
Cook time: 15 min
Yield: 4 servings
Ingredients: white wine vinegar; water; sea salt; celery seeds; coriander seeds; peppercorns; jalapeno peppers; bay leaves; garlic (fresh)

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Pickled Jalapeños

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30 minutes

4 servings

Adjust servings

Yields ~1 16-oz jar's worth

dairy-free

gluten-free

kid friendly

has meat

has pasta

has seafood

mediterranean

vegan

vegetarian

pescatarian

paleo

This recipe has no customizations.

Nutrition to Balance

This recipe has Sodium as 129% (as a percentage of RDA).

You'll likely need to take this into account today to balance out your diet.

Nutrition Rating Details

Here are the percentages used to determine the nutritional rating for this recipe:

• Calcium: 0.0% of RDA
• Calories: 1.0% of RDA
• Carbs: 0.9% of RDA
• Fat (total lipid): 0.3% of RDA
• Fiber: 3.6% of RDA
• Fructose: 1.9% of RDA
• Protein: 0.3% of RDA
• Sodium: 129% of RDA
• Sugar: 3.0% of RDA

• Vitamin A (IU): 9.2% of RDA
• Vitamin B6: 5.3% of RDA
• Vitamin C: 36.0% of RDA
• Iron: 0.0% of RDA
• Magnesium: 1.8% of RDA
• Manganese: 3.0% of RDA
• Niacin: 1.7% of RDA
• Potassium: 2.1% of RDA
• Zinc: 0.5% of RDA

If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.

Whether this matters for your diet depends mostly on what other foods you consume today.

MACROS

Carbohydrate

2.39

Calories

19.7

Fiber

1.01

Iron

Protein

0.379

Sodium

1746

Sugars

0.937

Fat (total lipid)

0.204

INGREDIENTS

Amount

Measure

Adjust

Ingredient

3/4

cups

white wine vinegar

3/4

cups

tbsp

pinch

tsp

tsp

whole

large in size, thinly sliced.

whole

bay leaf

clove

garlic (fresh)

thinly sliced.

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PREPARATION

Combine the vinegar, water, salt, celery seed, coriander seed, and peppercorns in a small saucepan over high heat. Bring to a boil and then turn off the heat.

Pack an empty jar with the sliced jalapeños and stuff the bay leaf and garlic slices in among the peppers.

Pour the vinegar mixture over the peppers, making sure to get all of the seeds into the jar from the saucepan. The liquid should cover the peppers.

Let the jar cool to room temperature and then tightly screw on the lid.

Put the jar in the refrigerator and leave, unopened, for at least 1 whole week to pickle the peppers.

NOTES, TIPS, TRICKS, HINTS, ETC:

These must stay in the refrigerator for 1 week before using.

These will keep for up to 1 year in the refrigerator.

COMPLETE NUTRITION

This recipe has the following nutrient totals:

Calories 19.7

Protein 0.38 g

Carbohydrates 2.39 g

Iron 0 mg

Fiber 1.01 g

Calcium 0 mg

(plus many more nutrients)

Sample Recipe Chart:

The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.