Ingredients
Directions
- Seed and slice mini peppers, jalapeño and onions into rings then place into mason jars or small serving bowls.
- Combine vinegar, water, sugar and salt in a small pan and heat to dissolve the sugar to make the pickle brine.
- Pour brine over the pepper mixture and set aside for 30 minutes.
- Refrigerate for several days in the refrigerator. Serve within 24 hours for the best crunch!
Nutritional Facts
- Nutrition Facts: Serving Size: 8
- Calories 116
- Total Fat 0g (0% Daily Value)
- Saturated Fat 0g (0% Daily Value)
- Cholesterol 0mg (0% Daily Value)
- Sodium 441mg (19% Daily Value)
- Potassium 288mg (6% Daily Value)
- Carbohydrate 27.5g (10% Daily Value)
- Dietary Fiber 1.8g (6% Daily Value)
- Sugars 23.7g
- Protein 1.6g
