Pickled Jalapenos For Bloody Marys Recipes

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.

BLOODY MARY WITH PICKLED OKRA

Steps:

• Stir ingredients well to combine. Pour into glasses half-full of ice. If you're spiking them, add 1 ounce of vodka per glass. Garnish and serve immediately.

HANGOVER BLOODY MARYS

Steps:

• To make the Jalapeno Pepper Vodka:
• Place the two jalapeno peppers in a bottle of vodka for 2 to 4 days, depending on how hot you like your vodka.
• Remove the peppers and the vodka is ready to drink. (If you leave the peppers in the vodka indefinitely, the vodka will get hotter and hotter.).
• Combine the tomato juice, horseradish, Worcestershire sauce, lime juice, Tabasco sauce, and the spices; mix well and adjust seasoning.
• Pour the mix into glasses filled with ice cubes, leaving enough room for the vodka.
• Generally, 1 to 1½ ounces of liquor per 6 ounces of mix is used.
• Garnish each glass with a sprinkling of pepper and one stalk of celery or a lime slice.
• Serve immediately if not sooner.

PICKLED MARY

Steps:

• Whisk together the tomato juice, vodka, tomatillo sauce, lemon and lime juices, Worcestershire sauce, hot sauce, paprika, celery salt, and cayenne in a pitcher. Cover and refrigerate until very cold, at least 2 hours. Serve with celery stalks.
• Preheat the oven to 400°F.
• Toss the tomatillos, onion, garlic, and jalapeño with the oil on a baking sheet and season with salt and pepper. Roast in the oven until the mixture is soft but not browned, 15 to 20 minutes. Transfer to a food processor and process until smooth. Add the vinegar, honey, horseradish, spinach, and cilantro and pulse just to combine. Season with salt and pepper. Scrape into a bowl, cover, and refrigerate for at least 2 hours and up to 8 hours before serving.

FRIED PICKLED JALAPEñOS WITH ZESTY LIME RANCH

Steps:

• Drain peppers and reserve 1/4 cup plus 1 teaspoon of brine from the jar. Pat peppers dry with paper towels.
• Combine sour cream, ranch seasoning, the zest and juice of the lime, and one teaspoon of reserved jalapeño liquid. Stir well and set aside. This could be made up to 3 days ahead.
• Pour oil in a small saucepan and heat over medium heat to 375 degrees F (190 degrees C).
• Whisk together flour, taco seasoning, remaining reserved jalapeño juice, and water in a shallow dish until smooth. Toss dried jalapeños in cornstarch until lightly coated and shake off any excess. Coat slices in flour mixture with a fork and allow the excess to drip off.
• Add several coated slices to the hot oil and fry until golden and crisp, 1 1/2 minutes. Transfer to a paper towel to drain and repeat with remaining jalapeños, in batches. Serve immediately with ranch dip.

PICKLED JALAPEñO MARGARITA

Steps:

• Fill a cocktail shaker with ice. Add tequila, triple sec, lime juice, and pickled jalapeño juice and shake to combine.
• Strain into a glass filled with ice.

JALAPENO BLOODY MARY

Steps:

• Combine the first 12 ingredients in a food processor and puree until smooth; refrigerate. Skewer one olive, lime wedge, celery stick and pickle (or whole peeled garlic clove) for each drink. Fill a highball glass with ice. Add 1.5 oz. of pepper vodka. Fill the remainder of the glass with Bloody Mary mixture. Stir well and serve with skewered garnish.