Pickled Jalapeno Rings

1. Pack pepper slices into 2 pint jars. Add 4 carrot slices, a bay leaf and two onions to each jar.

2. Combine vinegar, water and salt in large saucepan; bring to a boil. Pour over peppers in jars.

3. Seal and cool 1 hour. Refrigerate 1 week before serving.

4. Note: These pepper rings make a wonderful topping for nachos.

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Nutrient	Quantity
Total fats	0.7236 g
Protein	1.8612 g
Carbohydrates	14.0944 g
Energy	104.88 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0905 g
Water	648.7606 g
Aspartic acid	0.0456 g
Calcium, Ca	67.5 mg
Lutein + zeaxanthin	1611.24 g
Fiber, total dietary	5.712 g
Fatty acids, total saturated 22:0	0.0054 g
Carotene, beta	2998.2 g
Niacin	2.5399 mg
Vitamin A, RAE	297.6 g
Arginine	0.0218 g
Riboflavin	0.1399 mg
Tocopherol, beta	0.3084 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.09 g
Glutamic acid	0.0878 g
Sodium, Na	31.46 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0059 g
Total lipid (fat)	0.7236 g
Manganese, Mn	0.3398 mg
Fructose	4.866 g
Proline	0.013 g
Fatty acids, total saturated 16:0	0.102 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1116 g
Sucrose	0.8616 g
Choline, total	15.612 mg
Sugars, total	8.6488 g
Serine	0.013 g
Fatty acids, total saturated 10:0	0.0036 g
Fatty acids, total saturated 18:0	0.0293 g
Vitamin B-6	0.7873 mg
Selenium, Se	1.934 g
Ash	1.4003 g
Fatty acids, total saturated 18:1 undifferentiated	0.0479 g
Pantothenic acid	0.6325 mg
Phenylalanine	0.0146 g
Copper, Cu	0.1245 mg
Betaine	0.096 mg
Thiamin	0.0878 mg
Methionine	0.0048 g
Iron, Fe	0.5934 mg
Carbohydrate, by difference	14.0944 g
Phosphorus, P	64.72 mg
Folate, total	53.16 g
Tocopherol, gamma	0.09 mg
Fatty acids, total saturated 4:0	0.0072 g
Lycopene	0.24 g
Alanine	0.0271 g
Valine	0.0166 g
Fatty acids, total saturated 18:2 undifferentiated	0.1392 g
Glycine	0.0113 g
Carotene, alpha	955.08 g
Glucose (dextrose)	2.8056 g
Fatty acids, total saturated 14:0	0.0144 g
Zinc, Zn	0.3334 mg
Isoleucine	0.0185 g
Tocopherol, delta	0.018 mg
Fatty acids, total saturated 12:0	0.0054 g
Fatty acids, total polyunsaturated	0.2297 g
Leucine	0.0245 g
Tocotrienol, alpha	0.0384 mg
Vitamin A, IU	5949.84 IU
Folate, DFE	53.16 g
Tryptophan	0.0029 g
Vitamin C, total ascorbic acid	214.896 mg
Fatty acids, total polyunsaturated 16:1 c	0.0054 g
Fatty acids, total polyunsaturated 18:1 c	0.045 g
Fatty acids, total saturated 20:0	0.0072 g
Starch	0.3432 g
Tyrosine	0.0103 g
Vitamin K (phylloquinone)	36.468 g
Fatty acids, total saturated	0.1745 g
Histidine	0.0096 g
Fatty acids, total monounsaturated	0.0556 g
Threonine	0.0458 g
Folate, food	53.16 g
Fatty acids, total polyunsaturated 17:0	0.0018 g
Cryptoxanthin, beta	189 g
Vitamin E (alpha-tocopherol)	6.6024 mg
Magnesium, Mg	37 mg
Lysine	0.0242 g
Potassium, K	527.96 mg
Cystine	0.0199 g
Fluoride, F	0.768 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Carrot	8 slices	9.84	2.2992	0.0576
Bay leaf	2	0	0	0
Water	1 cup	0	0	0
jalapeno pepper	2 cups	52.2	11.7	0.666
white vinegar	1 cup	42.84	0.0952	0
white pearl onion	4	0	0	0