PICKLED JALAPENOS AND ONIONS
Provided by Ree Drummond : Food Network
Categories condiment
Time 1h35m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Put the jalapenos and red onions in a 16-ounce wide-mouth mason jar.
- In a small saucepan, combine the vinegar, sugar, salt and 1 cup water. Bring to a boil, stirring until the sugar and salt are dissolved.
- Pour the hot liquid over the veggies in the jar, screw on the lid and set aside. When it has cooled to room temperature, transfer the jar to the fridge to chill for a minimum of an hour, which will allow the vegetables to pickle. The pickles will last in the fridge for 3 days. Serve them on pulled pork sandwiches.
PICKLED ONIONS AND PEPPERS
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time P7D
Yield Makes 2 pints
Number Of Ingredients 10
Steps:
- Combine vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with vegetables. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.
SAUTEED ONIONS AND PEPPERS
Steps:
- Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 10 cups of onions.)
- Heat the olive oil in a large saute pan over medium heat. Add the onions and saute for 15 to 20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes.
PICKLED HOT PEPPERS
These pickled peppers are great in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers.
Provided by Pam
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 40
Number Of Ingredients 7
Steps:
- Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
- Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
- Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.
Nutrition Facts : Calories 11 calories, Carbohydrate 2.1 g, Fat 0.2 g, Fiber 1 g, Protein 0.5 g, Sodium 3.1 mg, Sugar 1 g
PICKLED PEPPER AND ONION RELISH
This recipe is great on anything that you would put relish on. It's great on brats, hotdogs, and hamburgers. The ingredients are very simple and consist of bell peppers and onions. Great for using up all those end of the season peppers. If you like it hot, you can add jalapeno peppers for a little spice.
Provided by Diva Dawn
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 5h10m
Yield 128
Number Of Ingredients 7
Steps:
- Place onion, bell pepper, jalapeno pepper, pickling spice, sugar, salt, and vinegar into a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low, and simmer 5 minutes, stirring occasionally.
- Pack pepper mixture into hot, sterilized canning jars, and fill with hot vinegar, leaving 1/4 inch headspace. Top with a sterilized lid, and screw on tops securely.
- Place jars into a canner or large stockpot, and cover with 2 inches of water. Bring to a boil, then reduce heat to medium, and simmer gently for 30 minutes. After 30 minutes, remove jars and allow to cool to room temperature. Refrigerate any jars that did not seal. Refrigerate after opening.
Nutrition Facts : Calories 16.9 calories, Carbohydrate 4.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 18.8 mg, Sugar 3.5 g
PICKLED PEPPERS AND ONIONS
Steps:
- Halve bell peppers and discard seeds, ribs, and blossom ends. Cut peppers lengthwise into 1/2-inch-wide irregular pieces and transfer to a large heatproof bowl. Trim and peel onions. Halve garlic cloves. Add onions and garlic to peppers. In a saucepan bring water and vinegars to a boil and add juniper berries, sugar, and salt. Simmer mixture, stirring occasionally, 3 minutes, or until sugar is dissolved. Pour vinegar mixture over peppers and onions, covering them completely, and cool. Chill peppers and onions in an airtight container at least 12 hours and up to 5 days.
SPICED PICKLED ONIONS & PEPPERS
I got this recipe from a friend many years ago, been making them ever since. We like them on sandwiches, bugers, salads and on the side of just about what ever your having for dinner!!
Provided by RecipeMonster
Categories Vegetable
Time 18m
Yield 1 pint, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan combine vinegar, honey, bay leaf, mustard seed, allspice, aniseed - bring to boiling.
- Boil 3 minutes.
- Add onions, stir until onions turn limp, about 2-3 minutes.
- Remove from heat, stir in peppers and cilantro. Cool. Put into a pint jar.
- Cover, store in the refrigerator up to a week.
Nutrition Facts : Calories 36.5, Fat 0.1, Sodium 2.9, Carbohydrate 7.9, Fiber 0.6, Sugar 5.8, Protein 0.4
PICKLED ONIONS WITH SWEET BELL PEPPERS
Steps:
- To prepare the pickling liquid, place the peppercorns, oregano, bay leaves, cloves, and garlic in cheesecloth and tie into a pouch. In a saucepan, place the seasoning bundle, the 2 cups water, vinegar, salt, and sugar and simmer over medium-low heat for 30 minutes. Remove and discard the seasoning pouch. Add the onions and bell peppers to the pickling liquid and bring to a boil over medium-high heat. Remove from the heat when the liquid comes to a boil. Transfer to a container.
- The vegetables will keep in the liquid for about 1 month in the refrigerator.
PEPPERS AND ONIONS
Provided by Marian Burros
Categories easy, quick, side dish
Time 20m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Slice whole onion in processor.
- Heat nonstick skillet until it is very hot; reduce heat to medium high and add oil. When it is hot, add onions and saute while preparing peppers.
- Wash, trim and seed peppers; slice in food processor and add to onions, cooking for a couple of minutes until they begin to soften.
- Add vinegar, salt and pepper; cover and continue cooking over medium-low heat for about 10 minutes, until peppers are soft.
Nutrition Facts : @context http, Calories 147, UnsaturatedFat 2 grams, Carbohydrate 29 grams, Fat 3 grams, Fiber 8 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 307 milligrams, Sugar 14 grams
PICKLED RED ONIONS
Make and share this Pickled Red Onions recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 25m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- In a large non-reactive skillet, heat oil over medium-high heat.
- Add red onions and cook, stirring occasionally, until softened, about 2 minutes.
- Add vinegar, oregano, sugar, salt and pepper.
- Cook, stirring, until limp and tender, 2-3 minutes. Serve hot.
Nutrition Facts : Calories 228.3, Fat 18.3, SaturatedFat 2.4, Sodium 392, Carbohydrate 16.4, Fiber 2.2, Sugar 7.7, Protein 1.4
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5/5 (2)Total Time 58 minsServings 3
- While jars are boiling, soak onion slices in ice water 10 minutes. Bring vinegar, next 3 ingredients, and 2 cups water to a boil in a 1-qt. stainless steel saucepan over medium-high heat, stirring until sugar dissolves.
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