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Pickled Jalapenos

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.2554
Energy (kCal)1318.1839
Carbohydrates (g)63.4125
Total fats (g)111.3566
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pack peppers into clean, sterilized jars, leaving a few inches at the top. | 2. Bring vinegar, water, oil, salt, and pickling spice to a boil in a saucepan over medium heat, stirring to dissolve salt. | 3. Pour boiling sauce over peppers, leaving at least 1/2" headspace at the top of each jar. | 4. Place caps on, and screw on lids firmly. | 5. Process in boiling water bath for 20 minutes. | 6. Remove bands when cool. | 7. Check jars seals before storing; any that don't seal, refrigerate promptly. | 8. Age several weeks before using. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    jalapeno 2 lbs washed 263.0839 58.9671 8.2554 3.3566
    vinegar 2 cups 100.38 4.4454 0.0 0.0
    water 2 cups 0.0 0.0 0.0 0.0
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    salt 2 teaspoons - - - -
    pickling spice 2 teaspoons - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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