Baking Bread at Home

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Servings

4

Ready In:

2hrs 45min

Good For:

Lunch

About this Recipe

These quick-pickled jalapeno peppers and onions are delicious on top of your favorite Mexican or Tex Mex dishes. They can also be enjoyed on their own, or in wraps, salads, or anywhere you want a little extra spice. For a nice twist, try the pickling liquid in place of plain vinegar in homemade vinaigrettes and marinades.

Ingredients

  • ¾ c. white vinegar
  • ¾ c. water
  • 2 T. kosher salt
  • 2 T. honey, preferably local
  • 3-4 cloves fresh garlic, minced
  • 1 medium red onion, sliced thin
  • 5-6 jalapeno peppers, sliced into rounds, seeds removed

Safety Tip:Wear gloves when handling jalapeno peppers to prevent burning.

Nutrition

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  • Protien 35% 35%
  • Carbs 76% 76%
  • Calories 12% 12%

Step by Step Instructions

Step 1

Combine vinegar, water, salt, honey, and minced garlic in a saucepan over medium heat. Whisk to combine and heat until honey is thoroughly dissolved. Remove from heat and set aside.

Step 2

Place the sliced onion and peppers in a glass jar with a tight-fitting lid. Pour pickling solution over the contents of the jar to cover completely.

Step 3

Let sit, uncovered, for at least one hour at room temperature. Enjoy immediately on top of Paleo Beef Chilior Tex Mex Chicken Tenders, or cover and store in the refrigerator for up to one week.

Step 4

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Step 5

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People Who’ve Made This

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About the author:

I'm an ACE-Certified personal trainer and women's health coach, specializing in food- and fitness-positive habit change for long-term results! 

I don't do diets and the goal is never weight loss.  I'll never ask you to drop and give me 20 or to give up your favorite foods.

My goal is to help you develop a lifestyle you love that brings you closer to your goal every day.