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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (91g) Recipe makes 5 servings The following items or measurements are not included below: 20 green peppercorns |
||
| Calories 21 | ||
| Calories from Fat 1 | (4%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.1g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 34mg | 1% | |
| Potassium 96mg | 2% | |
| Total Carbohydrate 2.0g | 0% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 1.0g | ||
| Protein 0.3g | 0% | |
Ingredients
- 7 large jalapenos
- 1 garlic clove, peeled
- 20 green peppercorns or red peppercorns
- 1 pinch salt
- 1 1/2 cups white vinegar
Directions
1
Make a one inch slice from the bottom up, into each jalapeno and place into a one pint jar with the garlic, peppercorns and the salt.2
Bring the vinegar to a boil and pour into the jar, covering the peppers. Alow to cool for 1 hour. Cover and store in a cool place out of direct sunlight. The vinegar is ready for use in 24 hours, and will last and improve for about 8 months.
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