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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When kept refrigerated in a sealed container, it can last for up to 6 months.
Yes, it works well as a spicy substitute for white or apple cider vinegar in savory recipes.
Yes, it is very high in sodium due to the salt used in the pickling process; use it sparingly if monitoring salt intake.
Yes, freezing it in ice cube trays is an excellent way to preserve it for adding to soups or drinks later.
A mixture of white vinegar, a pinch of salt, and a dash of cayenne pepper or hot sauce is a good alternative.
Only if the jalapeños were naturally fermented and the brine has not been pasteurized (heat-treated).
Look for brine that is clear or slightly tinted green; avoid any that appears excessively cloudy or has an off-smell.
Generally yes, as it consists of vinegar, water, salt, and spices, but always check the label for honey or additives.
Yes, you can reuse the brine to 'quick pickle' sliced onions or cucumbers in the fridge for a few days.
pickled jalapeño brine is a versatile ingredient found in cuisines around the world. With 15 calories per 100g and 0.1 grams of protein, it's a nutritious addition to many dishes.
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