PICKLED JALAPENO PEPPERS
These are excellent. Canned tons of them and everyone keeps grabbing jars and running. Super hot!!!!
Provided by crazycookinmama
Categories Peppers
Time 25m
Yield 2 Quarts
Number Of Ingredients 5
Steps:
- Slice peppers or leave them whole.
- (To prevent bursting, cut two small slits in whole peppers.).
- Pack peppers tightly into clean, hot jars.
- Combine vinegar and water; heat to a simmer.
- Do not boil.
- Pour hot vinegar over peppers, leaving 1/2 inch headspace.
- Add pickling salt and a clove of garlic to each jar then seal.
- Process in boiling water bath for 10 minutes.
PICKLED JALAPENOS RECIPE
This pickled jalapenos recipe makes the best crunchy, spicy pickled jalapenos with a touch of sweet, ready in only 10 minutes, so easy to make! Top your tacos, nachos and so much more!
Provided by Mike Hultquist
Categories Appetizer Main Course Snack
Time 10m
Number Of Ingredients 9
Steps:
- First, slice your batch of jalapeno peppers into rings and discard the stems. Stuff the jalapeno slices into a quart sized jar (Ball jar or Mason jar).
- Next, add the vinegar, water, honey, garlic, bay leaf, salt, Mexican oregano, and salt to a pot. Bring the brine mixture to a quick boil.
- Give it a quick stir, then remove the brine from heat. Cool slightly.
- Pour the brine into the jar over the jalapeno peppers. Secure with a lid and let come to room temperature. Refrigerate until ready to use.
Nutrition Facts : Calories 151 kcal, Carbohydrate 27 g, Protein 1 g, Sodium 6998 mg, Fiber 3 g, Sugar 20 g, ServingSize 1 serving
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.
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
AWESOME PICKLED JALAPENO PEPPERS
Make and share this Awesome Pickled Jalapeno Peppers recipe from Food.com.
Provided by kfcook
Categories Very Low Carbs
Time 45m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- For the brine: combine vinegar, water, salt and oregano. Bring to boil.
- Wash peppers and place in jar. (I use them whole, but you can slice them, just wear gloves).
- Cover pepper with brine, leaving 1/4 inch head space. Put on clean lid and seal. Process in water bath for 15 minutes.
- If you want to spice it up you can add a garlic clove to each jar.
JALAPEñO-PICKLED PEPPERS
Slice these and mix with cured meats for a fresher take on antipasto salad.
Provided by Chris Morocco
Yield Makes about 4 cups
Number Of Ingredients 6
Steps:
- Whisk vinegar, sugar, salt, and 1 1/2 cups water in a large glass jar until sugar dissolves. Prick Hungarian wax peppers and Italian frying peppers all over with a cake tester or the point of a sharp paring knife (this helps the brine penetrate the chiles faster). Add both peppers and jalapeños to jar and chill at least 12 hours before using.
- Chiles can be pickled 2 weeks ahead. Keep chilled.
PICKLED JALAPENO RINGS
I started canning Hungarian hot and mild peppers with my dad every year, but they are hard to find in California, so I now make pickled jalapenos instead. They stay crunchy, unlike the mushy kind you find at the store. -Lou Kostura, Belmont, California
Provided by Taste of Home
Time 15m
Yield 32 servings.
Number Of Ingredients 7
Steps:
- In a clean 1 quart glass jar, layer a quarter each of the jalapenos, dill and garlic; repeat, filling the jar. In a saucepan, bring water, vinegar, salt and pickling spices to a simmer until salt dissolves. Pour into jar to cover peppers; seal. Let stand until cool. Refrigerate at least 7 days; store up to 1 month.
Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 180mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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
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JALAPEñO-PICKLED PEPPERS RECIPE | BON APPéTIT
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- Whisk vinegar, sugar, salt, and 1½ cups water in a large glass jar until sugar dissolves. Prick Hungarian wax peppers and Italian frying peppers all over with a cake tester or the point of a sharp paring knife (this helps the brine penetrate the chiles faster). Add both peppers and jalapeños to jar and chill at least 12 hours before using.
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