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Pickled Jalapeños
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Friendly URLs: /pickled-jalapentildeos
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
g
Calories
19.7
 
Fiber
1.01
g
Iron
0
mg
Protein
0.379
g
Sodium
1746
mg
Sugars
0.937
g
Fat (total lipid)
0.204
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
3/4
cups
+
-
 
 
3/4
cups
+
-
 
 
1
tbsp
+
-
 
 
1
pinch
+
-
 
 
1
tsp
+
-
 
 
1
tsp
+
-
 
 
8
whole
+
-
 
large in size, thinly sliced.
 
1
whole
+
-
 
 
1
clove
+
-
 
thinly sliced.
 
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PREPARATION
1.
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.
2.
Pack an empty jar with the sliced jalapeños and stuff the bay leaf and garlic slices in among the peppers.
3.
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.
4.
Let the jar cool to room temperature and then tightly screw on the lid.
5.
Put the jar in the refrigerator and leave, unopened, for at least 1 whole week to pickle the peppers.
NOTES, TIPS, TRICKS, HINTS, ETC:
1.
These must stay in the refrigerator for 1 week before using.
2.
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.
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