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 JALAPEñO PEPPERS (BLUE RIBBON WINNER TEXAS STATE FAIR) RECIPE - (4/5)
Provided by BobN
Number Of Ingredients 5
Steps:
- Note: Select the best quality peppers for canning. Choose either fresh jalapeño peppers or fresh Texas A&M mild jalapeños, and pickle as soon as possible. If you must hold them, store in a cool, well ventilated space. Sterilize jars: 1. Wash 1-pint Mason-type jars in hot suds and rinse in scalding water. 2. Put jars in a kettle and cover with hot water. 3. Bring water to a boil, covered, and boil jars 15 minutes from time that steam emerges from kettle. 4. Turn off heat and let jars stand in hot water. 5. Just before they are filled, invert jars into a kitchen towel to dry. (Jars should be filled while they are still hot.) 6. Sterilize jar lids 5 minutes, or according to manufacturer's instructions. Prepare jalapeño peppers: 1. Combine the white vinegar and water in a medium saucepan. 2. Bring it to a boil, lower heat and simmer while preparing the jalapeño peppers. 3. Wash peppers, drain and slice into ¼ inch rounds, discarding stems. Note: Wear rubber gloves. If you don't wear them while you are cutting all those jalapeño peppers, your hands will absorb the juice from the peppers and burn like crazy. 4. For a milder flavor, remove the seeds. 5. Pack the peppers in glass jars to within ½ inch of the top and cover with the boiling vinegar-water, leaving ½-inch headspace. 6. Add salt to jars. 7. After filling the glass jars, work the blade of a knife down the sides of the jar to remove air bubbles, and add more liquid if needed to cover the peppers. 8. Wipe the ring and the jar rim clean and screw on the cap. 9. Adjust the lids and process in boiling water for 10 minutes. 10. Allow the jalapeño peppers to cure for a minimum of 6 weeks.
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
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.
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 JALAPEñO PEPPERS
Recipe by Nan of Northside TowneCenter during "The Great Pumpkin Trailer" selling for Halloween 2014.
Provided by MadCity Dale
Categories Peppers
Time 20m
Yield 3 Pints
Number Of Ingredients 6
Steps:
- Combine all, EXCEPT Jalapeons in a saucepan over high heat.
- Bring all to a boil, stir in jalapeños & remove from heat. Let mixture cool for 10 minutes.
- Pack peppers into jars using tongs, cover with liquid mixture, seal and refrigerate until desired use.
Nutrition Facts : Calories 25.9, Fat 0.2, Sodium 6981, Carbohydrate 3.4, Fiber 1.4, Sugar 2, Protein 0.5
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