Pickled Jalapeno Peppers

1. Boil 1 gal. water with 2 cups salt. Let cool. Place peppers with brine in a pickle crock or large, non-reactive bowl for 12-18 hours. Rinse thoroughly to remove salt.

2. Combine 1 cup water, vinegar, sugar, pickling spice and boil over medium heat. Simmer for 10 minutes.

3. Pack sterile jars with peppers, and one onion and/or one garlic clove if using.

4. Pour in hot vinegar mixture.

5. Can in a hot water bath for 10 minutes.

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Nutrient	Quantity
Total fats	5.398 g
Protein	13.874 g
Carbohydrates	128.1588 g
Energy	769.924 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7228 g
Water	2747.5559 g
Aspartic acid	0.0637 g
Calcium, Ca	287.312 mg
Lutein + zeaxanthin	12401.2 g
Fiber, total dietary	41.51 g
Fatty acids, total saturated 22:0	0.0432 g
Carotene, beta	8079.1 g
Niacin	18.5132 mg
Vitamin A, RAE	777.6 g
Arginine	0.0728 g
Riboflavin	1.0269 mg
Tocopherol, beta	2.448 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.72 g
Glutamic acid	0.1806 g
Sodium, Na	75.368 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0432 g
Total lipid (fat)	5.398 g
Manganese, Mn	2.1543 mg
Fructose	38.775 g
Proline	0.0084 g
Fatty acids, total saturated 16:0	0.7726 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.8928 g
Sucrose	28.0694 g
Choline, total	112.27 mg
Sugars, total	90.1484 g
Serine	0.0147 g
Fatty acids, total saturated 10:0	0.0288 g
Fatty acids, total saturated 18:0	0.2332 g
Vitamin B-6	6.1176 mg
Selenium, Se	12.06 g
Ash	8.3278 g
Fatty acids, total saturated 18:1 undifferentiated	0.3691 g
Pantothenic acid	4.6221 mg
Phenylalanine	0.0175 g
Copper, Cu	0.7802 mg
Betaine	0.07 mg
Thiamin	0.6082 mg
Methionine	0.0014 g
Iron, Fe	4.2061 mg
Carbohydrate, by difference	128.1588 g
Phosphorus, P	442.576 mg
Folate, total	402.1 g
Tocopherol, gamma	0.72 mg
Fatty acids, total saturated 4:0	0.0576 g
Alanine	0.0147 g
Valine	0.0147 g
Fatty acids, total saturated 18:2 undifferentiated	0.9019 g
Glycine	0.0175 g
Carotene, alpha	964.8 g
Glucose (dextrose)	22.691 g
Fatty acids, total saturated 14:0	0.118 g
Zinc, Zn	2.2623 mg
Isoleucine	0.0098 g
Tocopherol, delta	0.144 mg
Fatty acids, total saturated 12:0	0.0432 g
Fatty acids, total polyunsaturated	1.6247 g
Leucine	0.0175 g
Tocotrienol, alpha	0.316 mg
Vitamin A, IU	15524.6 IU
Folate, DFE	402.1 g
Tryptophan	0.0098 g
Vitamin C, total ascorbic acid	1713.02 mg
Phytosterols	10.5 mg
Fatty acids, total polyunsaturated 16:1 c	0.0432 g
Fatty acids, total polyunsaturated 18:1 c	0.36 g
Fatty acids, total saturated 20:0	0.0576 g
Tyrosine	0.0098 g
Vitamin K (phylloquinone)	266.68 g
Fatty acids, total saturated	1.3542 g
Histidine	0.0098 g
Fatty acids, total monounsaturated	0.4267 g
Threonine	0.0147 g
Folate, food	402.1 g
Fatty acids, total polyunsaturated 17:0	0.0144 g
Cryptoxanthin, beta	1512 g
Vitamin E (alpha-tocopherol)	51.566 mg
Magnesium, Mg	240.192 mg
Lysine	0.0273 g
Potassium, K	3705.204 mg
Cystine	0.0028 g
Fluoride, F	0.77 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	2 tablespoons	110.124	27.5448	0
Water	1 gallon	0	0	0
Garlic Clove	1	0	0	0
jalapeno pepper	1 gallon	417.6	93.6	5.328
white vinegar	5 cups	214.2	0.476	0
kosher salt	2 cups	0	0	0
white onion	1	28	6.538	0.07
pickling spice	1 tablespoon	0	0	0