Pickled Jalapeno Recipe Video
Ingredients
| Fresh jalapeno | 1 Pound, cut into 1/8-inch slices | |
| Vinegar/Any light colored vinegar | 1 1⁄2 Cup (24 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Sugar | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 59 Calories from Fat 2
% Daily Value*
Total Fat 0.28 g0.43%
Saturated Fat 0.03 g0.14%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1.2 mg0%
Total Carbohydrates 13 g4.3%
Dietary Fiber 1.3 g5.1%
Sugars 11.6 g
Protein 0.61 g1.2%
Vitamin A 7.2% Vitamin C 33.5%
Calcium 0.7% Iron 1.8%
*Based on a 2000 Calorie diet
Directions
1. Take a container and put in the sliced jalapenos and set aside.
2. Meanwhile in saucepan add the vinegar followed by the water and sugar. Whisk it all together and bring it to a boil until all the sugar dissolves.
3. Pour it over the jalapenos in the container and let the mixture cool completely and refrigerate overnight.
SERVING
4. Serve the pickled jalapenos as a topping over deep fried corn tortillas with scrambled eggs and fried bacon or chorizo. Garnish with shredded cheese topped with salsa or pico de gallo.
NOTE
Pickled Jalapenos can be served as a topping for cheese nachos or any other Mexican dishes of your choice.
Chef
