Jalapeno Pickled Beans Recipes
PICKLED JALAPENOS
Deliciously fresh and simple pickled peppers! Peppers will keep in the refrigerator for up to 2 months as long as they are covered by the pickling liquid.
Provided by Simply Sundays!
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h
Yield 48
Number Of Ingredients 6
Steps:
- Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.
- Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.
- Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.
Nutrition Facts : Calories 5.1 calories, Carbohydrate 1.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 145.6 mg, Sugar 0.8 g
JALAPENO PICKLED BEANS
Make and share this Jalapeno Pickled Beans recipe from Food.com.
Provided by Dinocu
Categories Lunch/Snacks
Time 1h
Yield 5 Pints, 16 serving(s)
Number Of Ingredients 7
Steps:
- Brine Solution - Bring water, vinegar and salt to a boil.
- Adjust the amount of remaining ingredients according to amount of beans you have on hand.
- Place 1 to 2 cloves of garlic, 1 jalapeño pepper cut in half(leave a few seeds in) and 2 to 3 sprigs of dill in to large pint jars.
- Pack jars tightly with fresh green beans, leaving 1/2 inch of space at top.
- Pour brine solution in to jars leaving 1/4 inch of space at the top. Remove air bubbles by stirring with a butter knife.
- Wipe rim clean with a cloth and seal. Tighten rings finger tight.
- Ive never processed my jars and have never had any problems with them sealing. Feel free to process if you like.
- Store beans in a cool place for a minimum of two weeks before eating.
PICKLED JALAPENOS
I love pickled jalapenos. They're an absolute necessity for all things Mexican, most especially nachos, and I all too often find myself simply plucking them out of the jar and eating them right off the fork. I'm a glutton for punishment that way. But, hey, when the peppers are popping, there's no reason not to can a bunch of your own. It's easy, they're tasty, and you can tinker a bit with the seasoning to suit your tastes. For example, a touch of honey or sugar helps temper the natural fire of the chiles' capsaicin while allowing the natural sweetness of the pepper to shine through. Or, leave it out for the full-force burn. Pro tip: Be sure to wear latex or plastic gloves while handling hot peppers. If you don't, there is approximately 100-percent chance you will promptly touch your eyes (or other mucous membranes, ahem). Trust me, it's not a pleasant experience.
Provided by Sean Timberlake
Categories condiment
Time 12h45m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Prepare the jars and lids:
- Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
- Prepare the brine.
- Add vinegar, water, salt and garlic and peppercorns or honey (if using), to a medium saucepan and place over medium heat. Bring to a boil, and reduce heat to keep at a simmer.
- Prepare the jalapenos.
- Wearing latex or plastic gloves, slice the jalapenos into 1/4-inch rings. Add the rings to the brine and bring back to the boil.
- Fill and close the jars.
- Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the jalapenos in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the jalapenos into the jars through a canning funnel, leaving 1/2 inch of headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
- Seal the jars.
- Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch of water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 5 minutes.
- Remove and cool.
- Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly onto cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
- Label and store.
- Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening. Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
EASY PICKLED JALAPENOS
Homemade pickled jalapenos are a treat to have on hand for chilis, tacos, salads and sandwiches. Pouring hot brine over them instead of boiling them gives them a pleasant fresh crispness instead of the soft texture of the store-bought variety.
Provided by Food Network Kitchen
Time 45m
Yield 1 pint
Number Of Ingredients 6
Steps:
- Combine the vinegar, 2/3 cup water, onions, salt, peppercorns and coriander in a small pot, bring to a boil, then reduce to a simmer and cook for 5 minutes.
- Put the jalapenos in a heatproof 1-pint jar and pour the hot pickling mixture over them. Allow them to sit and soak up the flavor for 30 minutes up to overnight-the longer they sit, the more they will soften and absorb flavor. Stored in the refrigerator, they will keep for up to 1 month.
JALAPENO GREEN BEANS
This simple green bean dish gets a bit of a kick from jalapeno pepper. If you don't like things too spicy, reduce the amount of jalapeno by half-or eliminate it completely. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add jalapeno and shallot; cook and stir until tender, 2-3 minutes. Add beans and salt; cook and stir until beans are tender, reducing heat if necessary, 8-10 minutes. Drizzle with lemon juice. Serve immediately.
Nutrition Facts : Calories 106 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 303mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
EASY PICKLED JALAPENO PEPPERS
A quick and easy recipe for pickled jalapenos. These will keep for a few months in the refrigerator.
Provided by rayne drops
Categories Pickled Vegetables
Time P1DT15m
Yield 12
Number Of Ingredients 6
Steps:
- Inspect a 12-ounce jar for cracks. Immerse in simmering water until jalapenos are ready. Wash new, unused lid and ring in warm soapy water.
- Bring water, vinegar, garlic, sugar, and salt to a boil in a small saucepan. Stir until sugar is dissolved. Remove from the heat and let brine cool slightly.
- Place jalapenos in the sterilized jar. Poor cooled brine over top, leaving about 1/2 inch of head space at top of jar for expansion. Cover with the lid and place in the refrigerator for 24 hours before serving.
Nutrition Facts : Calories 13.2 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 194.5 mg, Sugar 2.5 g
JALAPENO REFRIED BLACK BEANS
A zesty, flavorful version of the traditional refried beans. Jalapenos add a mild heat and the cheese adds a subtle creamy flavor. These are a big hit at potlucks and fiestas. This is easily doubled or tripled.
Provided by Annacia
Categories Black Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare a large skillet by heating drippings or lard over medium heat.
- Cook the garlic, onions and jalapenos until slightly wilted.
- Sprinkle in the cumin.
- Add in about 1/2 cup of beans and mash with back of spoon or mashing utensil.
- If the mixture seems thick, add about a tablespoon of liquid from canned beans or the cooking liquid.
- Continue to add beans and mash them together, adding liquid as necessary.
- Top with shredded cheese.
Nutrition Facts : Calories 339.2, Fat 22, SaturatedFat 10.5, Cholesterol 37.3, Sodium 337.1, Carbohydrate 21.7, Fiber 7.6, Sugar 0.8, Protein 14.5
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