QUICK PICKLED JALAPENO RINGS
While these are a no-brainer topping for your nachos, the fun doesn't stop there. These make any sandwich more special, and any salad less snoozy.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalapeno peppers and remove from heat. Let mixture cool for 10 minutes.
- Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerate until needed.
Nutrition Facts : Calories 98.7 calories, Carbohydrate 23.6 g, Fat 0.5 g, Fiber 2 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 2883.7 mg, Sugar 21 g
QUICK PICKLED JALAPENOS
This recipe for Quick Pickled Jalapeños is sweet and spicy, flavored with oregano and garlic, and takes only 10 minutes of prep! Use on sandwiches, nachos, etc.
Provided by Elizabeth Lindemann
Categories Snack
Time 20m
Number Of Ingredients 7
Steps:
- Bring all ingredients except jalapeños to a boil in a medium sized pot (4-5 cloves smashed garlic, 2 cups white vinegar, 2 cups water, 1/2 cup sugar, 2 tablespoons kosher salt, 2 teaspoons dried oregano).
- Add jalapeño slices to the pot, stir together, and remove from heat. Let sit for at least 10 minutes.
- Use tongs or a slotted spoon to transfer the jalapeños to a jar. Once all the peppers are in there (you can smush them in quite a bit to make them fit), pour enough brine from the pot in the jar to fill it up. Discard any remaining brine.
- Allow the pickled jalapeños to cool in your refrigerator for about an hour before consuming. Store in your fridge for up to 2 months for optimal freshness.
Nutrition Facts : ServingSize 0.25 cups, Calories 9 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 75 mg, Fiber 1 g, Sugar 1 g
QUICK 10 MINUTE PICKLED JALAPENO
I used 2 tablespoons sugar in the recipe for a spicy/mild flavor. For spicier jalapenos use 1 tablespoon sugar and for less spicy jalapenos use 3 tablespoons sugar. The more sugar you use, the more heat will be absorbed.
Provided by Layla
Time 5m
Number Of Ingredients 6
Steps:
- Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.
- Let sit for at least 8 minutes then use tongs to remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar.
- Store in the fridge for up to two months.
QUICK PICKLED JALAPENOS
If you love adding heat to your meals, you're going to adore these quick pickled jalapenos. They're so crunchy & great on everything from burrito bowls to pizza. Since they are quick pickled, be sure to store them in the refrigerator. This is not a canning recipe.
Provided by Cadry Nelson
Categories Side Dish
Number Of Ingredients 5
Steps:
- Bring a pot to a medium heat with water. Add salt and stir until it has dissolved. Take the pot off of the heat, and allow it to cool. Then add white vinegar & stir to combine.
- Put sliced garlic cloves in a clean 32 ounce glass canning jar (like a Mason or Ball jar). Then add sliced jalapenos. (Be sure to use kitchen-safe latex gloves when handling peppers. See notes below for making milder peppers.)
- Carefully pour the cooled water/vinegar/salt brine into the jar. Seal with a lid. Put the jarred peppers into the refrigerator.
- You can eat the peppers the next day, but they are at their best about three days later. That's when they've had a chance to soak up the flavors of the brine & get milder.The peppers will keep in a sealed jar in the refrigerator for up to two months.
Nutrition Facts : Calories 7 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 699 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
QUICK AND EASY PICKLED PEPPERS
Make a batch of pickled peppers in no time using our quick and easy pickled peppers recipe. Use your favorite pepper variety or mix and match. These make a killer addition to sandwiches, salads, pasta and breakfast dishes.
Provided by Darcey Olson
Categories Condiments
Time 30m
Number Of Ingredients 6
Steps:
- Prep the peppers: Utilize a small paring knife to remove the membranes and seeds before slicing (for a less spicy version). Slice thinly and continue until all peppers are sliced.
- Transfer the pepper slices and garlic to a large glass jar (with lid).
- Add the vinegar, water, honey and salt to a small saucepan and heat until almost boiling. Make sure to stir to dissolve the honey/sugar.
- Remove the vinegar/sugar mixture from the heat and pour over the peppers.
- Use a butter knife or chopstick to tap on the bottom of the glass to remove hidden air pockets.
- Once the peppers are cooled to room temperature, place the lid on the jar and refrigerate.
- Super thin slices can be eaten after 10 minutes while thicker slices will need a few days.
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