1 Point Pickled Chilies in Vinegar

Pickled Chilies in Vinegar 😋


  • 1 kilogram of chilies or jalapeños
  • 5 cloves of garlic
  • 1 onion
  • 3 bay leaves
  • Pepper
  • 3 sliced carrots
  • 1 tablespoon of sugar
  • Cloves
  • 1 tablespoon of salt
  • 3 marjoram leaves
  • 1 cup of white vinegar
  • 2 tablespoons of vegetable oil
  • 1 cup of water


  1. Place the vegetable oil in a pot and heat until boiling. Add the carrots and cook for 10 minutes until they are slightly softened.
  2. Add the chilies, onion, and garlic to the pot. Sauté all the ingredients and mix for about 8 minutes. The goal is to keep the vegetables crunchy and not overcooked.
  3. Add the vinegar, water, and spices (marjoram, bay leaves, sugar, salt, and pepper).
  4. Cook all the ingredients in the pot for an additional 10 minutes.
  5. Allow the mixture to cool, then pour it into a jar. Refrigerate, and the pickled chilies will last for several months.

Weight Watchers Points:

To calculate the Weight Watchers points for this recipe, we need to consider the ingredients used.

  • Chilies, garlic, onion, carrots, and spices (bay leaves, pepper, cloves, marjoram) are 0 points.
  • 1 tablespoon of sugar = 3 points
  • 2 tablespoons of vegetable oil = 7 points
  • 1 cup of white vinegar = 0 points
  • 1 tablespoon of salt = 0 points
  • 1 cup of water = 0 points

Total points for the entire recipe: 10 points

Since the recipe makes a large batch, you would need to divide the total points by the number of servings to get the points per serving. For example, if the recipe yields 10 servings, each serving would be 1 point. Adjust the serving size to fit your needs.

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