Pickled Jalapenos

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.

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Nutrient	Quantity
Total fats	111.3566 g
Protein	8.2554 g
Carbohydrates	63.4125 g
Energy	1318.1839 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.2755 g
Water	1754.1157 g
Calcium, Ca	190.8023 mg
Lutein + zeaxanthin	7810.8699 g
Fiber, total dietary	25.4012 g
Fatty acids, total saturated 22:0	0.1665 g
Carotene, beta	5089.3124 g
Niacin	11.612 mg
Vitamin A, RAE	489.8803 g
Riboflavin	0.635 mg
Tocopherol, beta	1.661 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.4536 g
Fatty acids, total saturated 20:1	0.3359 g
Sodium, Na	62.7556 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3826 g
Total lipid (fat)	111.3566 g
Manganese, Mn	2.0702 mg
Fructose	25.293 g
Fatty acids, total saturated 16:0	12.6649 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.5625 g
Choline, total	68.3629 mg
Sugars, total	39.2881 g
Fatty acids, total saturated 10:0	0.0181 g
Fatty acids, total saturated 18:0	2.2543 g
Vitamin B-6	3.8011 mg
Selenium, Se	4.1067 g
Ash	5.9525 g
Fatty acids, total saturated 18:1 undifferentiated	77.1973 g
Pantothenic acid	2.8576 mg
Copper, Cu	0.4887 mg
Betaine	0.108 mg
Thiamin	0.3629 mg
Iron, Fe	3.8288 mg
Carbohydrate, by difference	63.4125 g
Phosphorus, P	274.1083 mg
Folate, total	244.9402 g
Tocopherol, gamma	1.35 mg
Fatty acids, total saturated 4:0	0.0363 g
Fatty acids, total saturated 18:2 undifferentiated	11.1055 g
Carotene, alpha	607.8145 g
Glucose (dextrose)	13.9044 g
Fatty acids, total saturated 14:0	0.0726 g
Zinc, Zn	1.4613 mg
Tocopherol, delta	0.0907 mg
Fatty acids, total saturated 12:0	0.0272 g
Fatty acids, total polyunsaturated	12.3808 g
Fatty acids, total polyunsaturated 17:1	0.135 g
Tocotrienol, alpha	0.1814 mg
Vitamin A, IU	9779.4631 IU
Folate, DFE	244.9402 g
Vitamin C, total ascorbic acid	1075.9224 mg
Phytosterols	238.68 mg
Fatty acids, total polyunsaturated 16:1 c	0.0272 g
Fatty acids, total polyunsaturated 18:1 c	0.2268 g
Fatty acids, total saturated 20:0	0.4834 g
Vitamin K (phylloquinone)	232.8454 g
Fatty acids, total saturated	15.7472 g
Fatty acids, total monounsaturated	79.061 g
Folate, food	244.9402 g
Fatty acids, total polyunsaturated 17:0	0.0329 g
Cryptoxanthin, beta	952.5451 g
Vitamin E (alpha-tocopherol)	47.9753 mg
Magnesium, Mg	169.4579 mg
Potassium, K	2599.8408 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	2 teaspoons	0	0	0
Olive oil	0.5 cup	954.72	0	108
Vinegar	2 cups	100.38	4.4454	0
Water	2 cups	0	0	0
jalapeño	2 lbs	263.0839	58.9671	3.3566
pickling spice	2 teaspoons	0	0	0