EASY PICKLED JALAPENOS
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
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.
PICKLED JALAPENOS RECIPE
This pickled jalapenos recipe makes the best crunchy, spicy pickled jalapenos with a touch of sweet, ready in only 10 minutes, so easy to make! Top your tacos, nachos and so much more!
Provided by Mike Hultquist
Categories Appetizer Main Course Snack
Time 10m
Number Of Ingredients 9
Steps:
- First, slice your batch of jalapeno peppers into rings and discard the stems. Stuff the jalapeno slices into a quart sized jar (Ball jar or Mason jar).
- Next, add the vinegar, water, honey, garlic, bay leaf, salt, Mexican oregano, and salt to a pot. Bring the brine mixture to a quick boil.
- Give it a quick stir, then remove the brine from heat. Cool slightly.
- Pour the brine into the jar over the jalapeno peppers. Secure with a lid and let come to room temperature. Refrigerate until ready to use.
Nutrition Facts : Calories 151 kcal, Carbohydrate 27 g, Protein 1 g, Sodium 6998 mg, Fiber 3 g, Sugar 20 g, ServingSize 1 serving
PICKLED JALAPENO PEPPERS
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
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.
EASY PICKLED JALAPENO PEPPERS
A quick and easy recipe for pickled jalapenos. These will keep for a few months in the refrigerator.
Provided by rayne drops
Categories Pickled Vegetables
Time P1DT15m
Yield 12
Number Of Ingredients 6
Steps:
- Inspect a 12-ounce jar for cracks. Immerse in simmering water until jalapenos are ready. Wash new, unused lid and ring in warm soapy water.
- Bring water, vinegar, garlic, sugar, and salt to a boil in a small saucepan. Stir until sugar is dissolved. Remove from the heat and let brine cool slightly.
- Place jalapenos in the sterilized jar. Poor cooled brine over top, leaving about 1/2 inch of head space at top of jar for expansion. Cover with the lid and place in the refrigerator for 24 hours before serving.
Nutrition Facts : Calories 13.2 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 194.5 mg, Sugar 2.5 g
PICKLED JALAPENOS
I love pickled jalapenos. They're an absolute necessity for all things Mexican, most especially nachos, and I all too often find myself simply plucking them out of the jar and eating them right off the fork. I'm a glutton for punishment that way. But, hey, when the peppers are popping, there's no reason not to can a bunch of your own. It's easy, they're tasty, and you can tinker a bit with the seasoning to suit your tastes. For example, a touch of honey or sugar helps temper the natural fire of the chiles' capsaicin while allowing the natural sweetness of the pepper to shine through. Or, leave it out for the full-force burn. Pro tip: Be sure to wear latex or plastic gloves while handling hot peppers. If you don't, there is approximately 100-percent chance you will promptly touch your eyes (or other mucous membranes, ahem). Trust me, it's not a pleasant experience.
Provided by Sean Timberlake
Categories condiment
Time 12h45m
Yield 4 cups
Number Of Ingredients 7
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 JALAPENOS
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
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
AWESOME PICKLED JALAPENO PEPPERS
Make and share this Awesome Pickled Jalapeno Peppers recipe from Food.com.
Provided by kfcook
Categories Very Low Carbs
Time 45m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- For the brine: combine vinegar, water, salt and oregano. Bring to boil.
- Wash peppers and place in jar. (I use them whole, but you can slice them, just wear gloves).
- Cover pepper with brine, leaving 1/4 inch head space. Put on clean lid and seal. Process in water bath for 15 minutes.
- If you want to spice it up you can add a garlic clove to each jar.
PICKLED JALAPENO RINGS
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
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.
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