Pickled Garlic And Jalapeno Peppers Recipes

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PICKLED JALAPENOS



Pickled Jalapenos image

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

1 cup vinegar
1 cup water
2 tablespoons white sugar
1 tablespoon salt
2 cloves garlic, smashed
1 pound jalapeno peppers, thinly sliced

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

PICKLED GARLIC AND JALAPENO PEPPERS



Pickled Garlic and Jalapeno Peppers image

A quick and easy recipe for delicious pickled peppers! My husband loves these, and the amount of garlic can be adjusted depending on personal taste. We use a lot because we're big fans of pickled garlic too. You could also substitute serrano peppers for the jalapenos, cauliflower for the carrots, or add small onions. Pickles will keep approximately 6 weeks in the fridge.

Provided by Kate Przybylo

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h35m

Yield 20

Number Of Ingredients 10

2 ½ cups white vinegar
½ cup olive oil
2 carrots, chopped into bite-sized pieces
16 fresh jalapeno peppers, chopped
1 head garlic, peeled, or more to taste
2 tablespoons whole black peppercorns
2 tablespoons ground coriander
2 tablespoons kosher salt
2 tablespoons whole mustard seeds
2 teaspoons thyme leaves

Steps:

  • Combine white vinegar and olive oil in a pot; bring to a boil. Add carrots; simmer until tender, about 10 minutes. Stir in jalapenos, garlic, peppercorns, coriander, salt, mustard seeds, and thyme; simmer until jalapenos soften, 5 to 10 minutes.
  • Pour the jalapeno mixture into 2 jars, making sure that the jalapenos are fully submerged in the vinegar mixture. Cool for about 1 hour; cover and refrigerate.

Nutrition Facts : Calories 66.5 calories, Carbohydrate 3.2 g, Fat 5.9 g, Fiber 1 g, Protein 0.8 g, SaturatedFat 0.8 g, Sodium 581.4 mg, Sugar 0.8 g

PICKLED JALAPENO PEPPERS



Pickled Jalapeno Peppers image

Pickled Jalapeno Peppers, taste the pepper, not just the heat. This is a variation of a recipe from The University of Illinois, that I found to please my taste buds. The absence of oil seems to bring out the pepper taste and not just the heat.

Provided by Lee of The Midwest

Categories     Peppers

Yield 1 Quart

Number Of Ingredients 7

jalapeno pepper (about 2 pounds)
1 cup vinegar
3/4 cup water
1 teaspoon salt
1 teaspoon mixed pickling spices
2 carrots, sliced
2 cloves garlic (halved)

Steps:

  • Wash peppers and pack into a hot jar.
  • Add carrot slices, and garlic.
  • Pack tightly, leaving 2-inch headspace.
  • Combine vinegar, water salt and pickling spices.
  • Heat to boiling.
  • Pour boiling hot liquid over peppers to two inches from top of jar top.
  • Remove air bubbles by running a plastic knife or rubber spatula down the side of the jar, rotating, releasing trapped air between the peppers.
  • Wipe jar rims clean.
  • Adjust prepared two piece canning lid.
  • Process jar in a boiling water bath for 10 minutes.
  • Remove to a draft free area, and allow to cool.
  • Check the seal.

PICKLED JALAPENO RINGS



Pickled Jalapeno Rings image

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

1 pound jalapeno peppers, sliced into rings
1 cup fresh dill sprigs
5 garlic cloves
1-1/2 cups water
2/3 cup white vinegar
5 teaspoons kosher salt
4 teaspoons mixed pickling spices

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.

BEST PICKLED JALAPENOS



Best Pickled Jalapenos image

Make and share this Best Pickled Jalapenos recipe from Food.com.

Provided by Miss Annie

Categories     Very Low Carbs

Time 50m

Yield 4 pints

Number Of Ingredients 9

1 teaspoon olive oil
1 teaspoon oregano leaves
2 garlic cloves
sliced carrot (optional)
jalapeno (see note)
sliced onion, separated into rings (optional)
1 1/2 quarts water
2 cups white vinegar
1/2 cup pickling salt

Steps:

  • In clean sterilized jars, place the olive oil, oregano, garlic and carrots and onions (optional).
  • Mix the brine ingredients and bring to a boil.
  • Pack your peppers (and other vegetables) in jars to 3/4 full (peppers will expand).
  • Pour boiling brine over the peppers within 1/2" from the top.
  • Seal by hot water bath for 20 minutes.
  • Let jars sit for 3 weeks for the best flavor.
  • NOTE: The amount of peppers is not given here. It all depends on how many peppers you can stuff into a jar, and how many jars you will be making. I think I used 1# or maybe 1 1/2# for this amount of ingredients.

Nutrition Facts : Calories 38.5, Fat 1.1, SaturatedFat 0.2, Sodium 14163.7, Carbohydrate 1.9, Fiber 0.2, Sugar 0.5, Protein 0.1

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Top Asked Questions

How do you make pickled jalapeno peppers?
Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. 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.
How do you make jalapeno and garlic sauce?
Fill the jars with jalapeno slices. Then in each jar, place 2 smashed garlic cloves and ¼ teaspoon Italian seasoning. Set a medium saucepot over high heat. Add the vinegar, water, sugar, and salt. Bring to a boil.
Are pickled jalapeños spicy?
If you’ve never had Pickled Jalapeños, they are tangy sliced peppers. They’re similar to pickles, but no dill generally. Although you can add your favorite herbs and spices. The pickled peppers can range in spiciness depending on the pepper itself. I’ve had jalapeños that were HOT and some that were somewhat MILD.
Can you cook jalapeno peppers with other peppers?
You can even combine jalapeño peppers with other types of vegetables, or other peppers! Tip: For less crunchy peppers, or to create pickled jalapeños for a relish, boil your peppers with the brine for 6-8 minutes before adding to jars.

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