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Ingredientes
- 2 quart. jalapeno peppers
- 2 c. white vinegar
- 2 c. water
- 1 teaspoon salt
Direcciones
- 1. Cut peppers or possibly leave whole (to prevent bursting cut 2 small slits).
- 2. Combine water and vinegar, heat to a simmer. Don't boil.
- 3. Pack peppers tightly into clean warm jars. Pour warm vinegar solution over peppers leaving 1/2 inch head space.
- 4. Add in salt and seal.
- 5. Process in boiling bath for 10 min. Yield 4 pints.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1622g | |
| Calories 300 | |
| Calories from Fat 34 | 11% |
| Total Fat 4.11g | 5% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2375mg | 99% |
| Potassium 1775mg | 51% |
| Total Carbs 43.55g | 12% |
| Dietary Fiber 18.5g | 62% |
| Sugars 24.84g | 17% |
| Protein 8.94g | 14% |
