Mexican Pickled Peppers Recipes

MEXICAN PICKLED JALAPENOS

Steps:

• Remove the stems from jalapenos and slice into 1/4-inch thick slices. Remove some or all of the seeds, as desired, by rinsing jalapenos several times in a bowl with cold water and swirling until the seeds break off.
• Inspect four 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jalapenos are ready. Wash new, unused lids and rings in warm soapy water.
• Toss jalapenos, onion, and carrots together in a bowl.
• Combine vinegar, water, pickling salt, and sugar in a saucepan and bring to a boil. Stir until sugar has dissolved.
• Place 1 garlic clove, 1/2 teaspoon oregano, 1 bay leaf, 1/2 teaspoon crushed peppercorns, and 1/2 teaspoon cumin seeds in each jar. Distribute jalapeno mixture among the jars, packing jars tightly without crushing the vegetables.
• Pour boiling pickling liquid over the vegetables, leaving 1/2 inch headspace. Remove any air bubbles and add 1/8 teaspoon calcium chloride to each jar.
• Wipe jar rims clean and place lids on jars. Put on bands and close tightly.
• Process jars in a boiling water bath for 10 minutes. Turn off the heat and remove the lid of the canning pot. Let the jars sit in the hot liquid for 5 minutes, then remove and let them cool for 24 hours. Wait at least 2 days before serving, or up to 1 to 2 weeks.

MEXICAN PICKLED PEPPERS

Steps:

• Cut the stems off the chiles then slice the chiles in quarters lengthwise. Leave the seeds and veins.
• Chop the onion into 1/2" pieces.
• Cut the carrot into 1/4" rounds.
• Coarsely chop the garlic.
• Layer the vegetables and the spices in the canning jar.
• Cover the vegetables completely with apple cider vinegar. Put the lid on the jar.
• Place the jar in the refrigerator. Every three days give the jar a gentle shake to ensure that the vegetables cure evenly.

PICKLED PEPPERS

Steps:

• Combine water, vinegar, sugar, and salt in a saucepan; bring to a boil. Add red bell peppers to the boiling water mixture, reduce heat to medium-low, and simmer until peppers are softened, 8 to 10 minutes.
• Transfer red bell peppers and liquid to jars, cover with lids, and refrigerate, 8 hours to overnight.

PICKLED JALAPENO PEPPERS

Steps:

• Heat the oil over medium heat in a 2-quart saucepan. Cook the chiles, onion, carrot, and garlic for about 5 minutes, stirring occasionally, until half-cooked; do not let the vegetables brown.
• Add the salt, bay leaf, peppercorns, oregano, clove, and vinegar. Bring to a simmer. Boil for 1 minute and set aside to cool. Pour into a clean storage container and refrigerate. Use within the week.