Inspired by the oh-so-addictive ones at
Cooper’s. In Texas, large jars of these
peppers can be found on family-style
tables at most every barbecue joint!
1 lb. fresh jalapeño peppers
4 cups water
1/4 cup pickling or sea salt
4 cloves sliced garlic
2 cups white vinegar
Directions
Rinse peppers and place in a large glass bowl or several glass jars. Combine water and salt in a medium saucepan. Bring to a boil; remove from heat and let cool to room temperature. Pour over peppers; cover and refrigerate for at least 8 hours. Drain liquid, then add garlic and vinegar to peppers. Cover and refrigerate for at least 2 days before serving. May be stored in the refrigerator for up to 2 weeks.
Makes 12 servings.
Tip: You can use the same recipe to make pickled serrano peppers.
Nutritional Information:
15 calories, 1 g protein, 0 g total fat (0 g sat., 0 g trans), 3 g carbohydrate, 1 g fiber, 1 g sugar, 0 mg cholesterol, 590 mg sodium, 0 points
Shopping List:
1 lb. fresh jalapeno peppers,4 cups water,1/4
cup pickling or sea salt,4 cloves sliced
garlic,2 cups white vinegar
