Pickled Jalapenos Recipes

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EASY PICKLED JALAPENOS



Easy Pickled Jalapenos image

Homemade pickled jalapenos are a treat to have on hand for chilis, tacos, salads and sandwiches. Pouring hot brine over them instead of boiling them gives them a pleasant fresh crispness instead of the soft texture of the store-bought variety.

Provided by Food Network Kitchen

Time 45m

Yield 1 pint

Number Of Ingredients 6

2/3 cup white wine vinegar
1/2 onion, sliced thinly (about 1/2 cup)
1 tablespoon Kosher salt
1 teaspoon black peppercorns
1 teaspoon coriander seeds
5 large jalapenos, cut into 1/8-inch rounds

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.

MEXICAN PICKLED JALAPENOS



Mexican Pickled Jalapenos image

These taqueria-style pickled jalapenos are a great way to preserve jalapenos from your garden. This recipe is suitable for canning but make sure that the vinegar you use has 5% acidity. The pickled jalapenos go great with any Mexican dish.

Provided by nch

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

Time P3DT35m

Yield 96

Number Of Ingredients 13

2 pounds fresh jalapeno peppers
½ cup thinly sliced white onion
1 large carrot, peeled and thinly sliced
2 cups distilled white vinegar (5% acidity)
2 cups water
4 teaspoons pickling salt
2 teaspoons white sugar
4 cloves garlic, crushed
2 teaspoons dried oregano
4 bay leaves
2 teaspoons black peppercorns, crushed
2 teaspoons cumin seeds
1/2 teaspoon calcium chloride (such as Pickle Crisp®)

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.

Nutrition Facts : Calories 105.9 calories, Carbohydrate 21.2 g, Fat 1.9 g, Fiber 7.5 g, Protein 3.9 g, SaturatedFat 0.2 g, Sodium 2347.6 mg, Sugar 11 g

PICKLED JALAPENO PEPPERS



Pickled Jalapeno Peppers image

These are excellent. Canned tons of them and everyone keeps grabbing jars and running. Super hot!!!!

Provided by crazycookinmama

Categories     Peppers

Time 25m

Yield 2 Quarts

Number Of Ingredients 5

2 quarts jalapeno peppers
2 cups white wine vinegar
2 cups water
1/2 teaspoon pickling salt or 1/2 teaspoon pickling spices
4 cloves garlic

Steps:

  • Slice peppers or leave them whole.
  • (To prevent bursting, cut two small slits in whole peppers.).
  • Pack peppers tightly into clean, hot jars.
  • Combine vinegar and water; heat to a simmer.
  • Do not boil.
  • Pour hot vinegar over peppers, leaving 1/2 inch headspace.
  • Add pickling salt and a clove of garlic to each jar then seal.
  • Process in boiling water bath for 10 minutes.

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

With a fiery bite and a crisp crunch, pickled jalapenos add texture and spice to any dish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 cups

Number Of Ingredients 7

1/2 pound jalapenos (about 8), stems removed, cut into 1/4-inch slices
2 medium carrots, cut into 1/4-inch rounds
1 1/2 cups cider vinegar
2 bay leaves
2 teaspoons coarse salt
1 teaspoon sugar
1/4 teaspoon whole black peppercorns

Steps:

  • Place jalapenos in a large heatproof glass bowl. In a medium pot, bring carrots, cider vinegar, 2 cups water, bay leaves, salt, sugar, and peppercorns to a boil over medium-high. Reduce heat and simmer 2 minutes. Pour over jalapenos and let sit until cool, about 1 hour, using a small plate to keep jalapenos submerged if they float.

Nutrition Facts : Calories 13 g, Fiber 1 g

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

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