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Add a photoServings: 6
Ingredients
- 1 x Clove garlic
- 1 sprg Mexican Oregano
- Â Â Vinegar
- Â Â Jalapeno Peppers
Directions
- Sterilize pint or possibly half pint canning jars. Into each jar, place a clove of garlic (optional), and a sprig of Mexican oregano (also optional, but highly recommended).
- Pack the washed peppers into the jars. For a hotter product, prick each pepper a couple of times with a fork (I do not know why, but it seems to work).
- Fill the jars with boiling vinegar to cover the peppers well. Cap. My grandmother never processed these, just stuck them on the shelf for a couple of months to marinate. On the rare occasions when I've made 'em, I keep the jars under refrigeration, just to be sure.
- Please note I am NOT a canning/preserving expert - have done VERY little of this (got my fill of it as a kid). I've only made these a couple of times as an adult, and they turned out fine, but surely there are more expert opinions out there....
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 5g | |
| Recipe makes 6 servings | |
| Calories 3 | |
| Calories from Fat 1 | 33% |
| Total Fat 0.07g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 17mg | 0% |
| Total Carbs 0.62g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.11g | 0% |
| Protein 0.11g | 0% |
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