Pickled Jalapeno And Bacon Beans Recipes

PICKLED JALAPENOS

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.

PICKLED JALAPENO AND BACON BEANS

Steps:

• Saute bacon in large pot over medium-high heat until crisp; drain on paper towels. Pour off all but 6 tablespoons drippings. Add onions and garlic to pot. Saute until beginning to brown, about 12 minutes. Add tomatoes with juice an allspice; simmer until mixture thickens, about 15 minutes. Add beans, jalapens and bacon; simmer until flavors blend, stirring occasionally, about 20 minutes longer. Season beans with salt and pepper. Mix cilantro into beans. Transfer to large bowl and serve.

EASY PICKLED JALAPENOS

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.

CRISP PICKLED GREEN BEANS

Steps:

• Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
• In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
• Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.

PICKLED JALAPENOS

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.

JALAPENO PICKLED BEANS

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.

JALAPENO GREEN BEANS

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.

PICKLED JALAPEÑO AND BACON BEANS

Steps:

• Sauté bacon in large pot over medium high heat until crisp; drain on paper towels. Pour off all but 6 tablespoons drippings. Add onions and garlic to pot. Sauté until beginning to brown, about 12 minutes. Add tomatoes with juice and allspice; simmer uuntil mixture thickens, about 15 minutes. Add beans, jalapeño chiles and bacon; simmer until flavors blend, stirring occasionally, about 20 minutes longer. Season beans with salt and pepper. Mix cilantro into beans. Transfer to large bowl and serve.