Pickled Garlic With Jalapenos Recipes

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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 CARROTS AND JALAPENOS



Pickled Carrots and Jalapenos image

Provided by Guy Fieri

Categories     side-dish

Time 4h15m

Yield 12 servings

Number Of Ingredients 0

Steps:

  • Bring 1 1/2 cups white vinegar, 1/4 cup sugar and 1 tablespoon kosher salt to a simmer in a medium pot, stirring to dissolve the sugar. Remove from the heat and stir in 2 cups sliced carrots, 6 sliced jalapenos and 1/2 sliced red onion. Let sit 1 hour, stirring occasionally and pressing the vegetables down with a rubber spatula to submerge. Refrigerate in an airtight container for at least 3 hours.

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 JALAPEñOS



Pickled Jalapeños image

Ask any Mexican if they have pickled jalapeños in their pantry, and the answer is usually a resounding yes. More than a condiment, they are an absolute necessity. Incredibly versatile, they can be tucked into tacos, quesadillas and sandwiches, mixed into tuna salads or eggs for omelets, or served as garnishes, crowning nachos, hot dogs and pizzas. The tangy brine, which can be used to punch up any vinaigrette, tames the heat of the chiles. There are countless store-bought options - and people tend to be loyal to particular brands - but pickling your own is easy, and allows you to customize to taste, altering the vegetable ratios, herbs or sugar content. Inspired by fruit-based vinegars available in the Mexican countryside, this version combines white distilled vinegar with natural rice vinegar, adding a dose of sweetness.

Provided by Pati Jinich

Categories     pickles, vegetables

Time 12h15m

Yield 6 to 7 cups

Number Of Ingredients 15

1/2 cup vegetable oil
6 ounces white pearl onions (or trimmed spring onion bulbs)
4 garlic cloves, peeled
1 pound whole jalapeños (stems intact)
1/2 pound medium carrots, peeled and sliced 1/4-inch thick on the diagonal
2 cups distilled white vinegar
1 cup unseasoned rice vinegar
5 dried bay leaves
1 tablespoon dark brown sugar
2 teaspoons dried oregano
1 teaspoon dried thyme
5 whole cloves, stems removed and discarded, rounded tops crushed between fingertips
1/4 teaspoon ground cumin
2 tablespoons kosher or sea salt
1 teaspoon freshly ground black pepper

Steps:

  • In a large (12-inch) skillet or a heavy pot, heat the oil over medium-high until hot but not smoking. Add the onions and cook for 1 minute, stirring occasionally, until their outer layer begins to soften. Stir in the garlic and cook for 1 minute, until it barely begins to turn golden. Incorporate the jalapeños and carrots, and cook for 3 to 4 minutes, stirring a couple times, until the jalapeño skins begin to slightly dull and wrinkle.
  • Stir in all remaining ingredients and simmer briskly for about 7 minutes, until the liquid reduces and the vegetables soften. Turn off the heat and let cool.
  • Transfer the pickled vegetables and their liquid into a container with a tight-fitting lid and refrigerate for at least 12 hours. (They will last for at least 1 month.)

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

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.

CANDIED JALAPENOS & GARLIC



Candied Jalapenos & Garlic image

If you love spicy food like we do, then these tasty candied jalapenos and garlic bits are for you! You can save the syrup to baste roasted chicken or grilled salmon, or mix it into salad dressings. Jars of this dynamite condiment make a great gift. -Rita Ladany, Edison, New Jersey

Provided by Taste of Home

Time 40m

Yield 3 pints.

Number Of Ingredients 9

1 pound jalapeno peppers (about 16), cut into 1/4-inch slices
1-1/2 cups thinly sliced garlic cloves (about 4 bulbs)
3-1/2 cups sugar
1-1/4 cups red wine vinegar
3/4 teaspoon salt
3/4 teaspoon mustard seed
3/4 teaspoon celery seed
1/2 teaspoon ground turmeric
1 cayenne pepper, minced, optional

Steps:

  • Pack jalapenos and garlic into three hot 1-pint jars to within 1/2 in. of the top. In a large saucepan, bring sugar, vinegar, seasonings and, if desired, cayenne pepper to a boil. Reduce heat; simmer, uncovered, 5 minutes., Carefully ladle hot liquid over pepper mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

JALAPENO PICKLED BEANS



Jalapeno Pickled Beans image

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

4 lbs fresh green beans
3 cups pickling vinegar
3 cups water
1/2 cup pickling salt
12 sprigs fresh dill
10 garlic cloves
10 jalapeno peppers

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.

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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 cook jalapenos and garlic in a jar?
Pack jalapenos and garlic into three hot 1-pint jars to within 1/2 in. of the top. In a large saucepan, bring sugar, vinegar, seasonings and, if desired, cayenne pepper to a boil. Reduce heat; simmer, uncovered, 5 minutes.
What can I add to pickled jalapenos to make them taste better?
SEASONINGS Kosher salt and garlic cloves really add to the flavor of these pickled jalapenos! If you’re a garlic lover, add more cloves of garlic. Fresh dill, peppercorns or other herbs and spices can be added as well!
How to pickle garlic Pickles?
Bring pickling liquid to a boil, stirring occasionally, then reduce to a simmer for 5 minutes. Remove from heat and cool till lukewarm. In each jar, place 2 peeled garlic cloves, 2 fresh dill pieces (or dry dill seeds), and 5-8 jalapeno slices.

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