QUICK PICKLED PEPPERS
Learn how to make homemade, spicy and sweet, gourmet jalapeño and bell pepper pickles! It's super easy and the pickles will keep in the refrigerator for months.
Provided by Cookie and Kate
Categories Pickles
Time 25m
Number Of Ingredients 7
Steps:
- First, prepare your peppers: Wear gloves to prevent your fingers from feeling burned. For less spicy pickles, use a paring knife to remove the jalapeño membranes and seeds before slicing (this is a lot of work, so I just pulled out the larger membranes from my sliced pickles). Slice the pickles thin with a mandoline or chef's knife. If you're still concerned about the spice level of the pickles, run the sliced jalapeños under running water in a colander to try to knock off any remaining seeds. (Beware, those pepper fumes made me cough.) Slice off the top of the bell pepper and remove the seeds and membranes. Chop the bell pepper.
- Combine the prepared peppers and smashed garlic in a 28-ounce (1.75 pints) or larger glass jar. In a small saucepan, combine the vinegar, water, honey and salt. Bring the mixture close to a boil on the stove, stirring occasionally to dissolve the sweetener into the liquid. Remove from heat and carefully pour the liquid over the peppers. Use a butter knife to pock down the peppers so they all fit and there aren't any hidden air pockets.
- Let the pickles cool to room temperature in the jar, then screw on a lid and refrigerate the pickles. Depending on how thinly you sliced the peppers, they could be ready to eat immediately or might need a couple of days in the refrigerator before they taste fully pickled (just sample one every now and then to find out!). They are best when relatively fresh, but keep well for at least a month.
Nutrition Facts : ServingSize 2 tbsp, Calories 18 calories, Sugar 3.1 g, Sodium 147.5 mg, Fat 0.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 3.7 g, Fiber 0.5 g, Protein 0.2 g, Cholesterol 0 mg
EASY PICKLED PEPPERS RECIPE
Easy Pickled Peppers Recipe - These Pickled Peppers make a quick and easy way to preserve your banana, jalapeno and other kinds of peppers! Perfect for using throughout the year in dishes like pizzas, soups, salads, sandwiches and so many more!
Provided by Robyn Stone | Add a Pinch
Categories Appetizer Seasoning
Time 15m
Number Of Ingredients 4
Steps:
- Place pepper rings in a sterilized quart jar. Set aside.
- Place vinegar, sugar, and salt in medium non-reactive saucepan, stirring until salt and sugar is dissolved. Bring to a boil over medium heat. Pour over peppers, leaving 1/2-inch headspace in jar. Seal the jar.
- Refrigerate the peppers up to one month or process in boiling water bath for 15 minutes if you live in altitude below 6000 feet or 20 minutes if above 6000 feet.
- Allow at least 24 hours before opening the peppers for the best flavor.
REFRIGERATOR PICKLED BANANA OR HOT PEPPERS
When we're having a good pepper season in the garden there's way more than we can eat. Pickling them not only extends their life, it's a whole different flavor than fresh. The brine from the hot ones is great sprinkled over vegetables. I use this for both hot peppers and mild ones like banana peppers.
Provided by Pamela Rappaport
Categories Other Snacks
Time 25m
Number Of Ingredients 6
Steps:
- 1. This is my all purpose pepper brine. I pickle peppers as I see enough in the garden. I may do a qt of banana and a pint each of jalapeno and serrano. How far this brine will go depends on how tightly you've packed the peppers. It's easy enough to make more if you need more for what you have. 2 qts is just a general guideline.
- 2. Wash peppers, remove stems, and make 3 or 4 slits in each one. Pack into jars. Add one whole garlic clove to each jar.
- 3. Place vinegar, water, sugar and salt in a saucepan and bring to a good boil. We like our peppers a little soft, sort of like the pepperoncini peppers you buy. To get them soft, pour the boiling mixture over them. If you want more crispy peppers, cool it first.
- 4. Your peppers will release air and the level of the brine may go down. Top off with more brine and put on the tops.
- 5. Once jars are cool store in the refrigerator. Try to wait at least 10 days before eating.
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.
QUICK AND EASY REFRIGERATED PICKLED BANANA PEPPERS
This easy pickled banana pepper recipe is the best! No need to can, just pour brine over the prepared peppers and stick them in the fridge.
Provided by Melissa Griffiths-Bless This Mess
Categories Condiments
Time 10m
Number Of Ingredients 7
Steps:
- Prepare the peppers by washing them and trimming of the top where the stem is. Slice the peppers in to 1/4 inch rounds. Put the peppers into clean canning jars. Divide the garlic evenly among the jars and just drop it in.
- Bring the water to a boil. Remove it from the heat and add the vinegar and spices (including salt) and stir until the salt dissolves. Pour the hot liquid over the peppers in the jar, covering the peppers. Add a lid to the jar and refrigerate for at least 2 days before eating. These will stay good in the fridge for a few months.
Nutrition Facts : ServingSize Small Spoonful, Calories 39 calories, Sugar 2.4 g, Sodium 716.4 mg, Fat 0.6 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 6.8 g, Fiber 4.3 g, Protein 2.1 g, Cholesterol 0 mg
EASY REFRIGERATOR PICKLED PEPPERS
Spicy pickled jalapenos that can be prepped and put in the refrigerator to do their magic!
Provided by Amanda
Categories condiment
Time 20m
Number Of Ingredients 6
Steps:
- Wash, clean and slice jalapenos into rounds with inner membranes and seeds intact. Wear gloves while doing this to avoid burns! Fill a 12 oz mason jar just to below the neck of the jar with jalapenos, about 1 1/2 cups.
- In a small saucepan, bring water, vinegar, garlic, sugar and salt to a boil. Stir until salt and sugar is dissolved. Remove from heat and let cool slightly.
- Once brine has cooled slightly, pour into mason jar with jalapenos. Leave some head space in jar for expansion, about 1/2 inch from the top of the jar. Cover with lid and place in fridge.
- Jalapenos are ready in about 24 hours and will keep for a few months in the fridge (ours don't last that long!)
Nutrition Facts : Calories 186 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 4 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1quart jar, Sodium 2342 grams sodium, Sugar 31 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
PICKLED BANANA PEPPERS
Learn how to pickle peppers with our easy Pickled Banana Peppers recipe. Pickled peppers recipes and pickled recipes are favorites here at FoodieandWine. They're a flavor powerhouse adding flavor and zing to any and all recipes.
Provided by Darcey Olson
Categories Condiments
Time 20m
Number Of Ingredients 6
Steps:
- Add the water, vinegar, salt and sugar to a medium saucepan and bring to a boil. Once boiling the sugar and salt should be dissolved. Set aside to cool.
- While the brine is cooling, thinly slice the banana peppers, to your preferred thickness.
- Fill the mason jar(s) with the sliced peppers and top with the smashed garlic clove.
- Ladle the brine over the peppers, leaving 1/2" at the top if you're canning.
- Once the peppers are cooled to room temperature, remove any air bubbles and immediately cover with the matching metal lids. Refrigerate for 24 hours before serving.
- OPTIONAL: Boil in a water bath canner for 10 minutes. If using a larger mason jar, or if you live in a higher altitude, you will need to leave in the water bath longer. Consult (Note 3) for an accurate water bath chart.
Nutrition Facts : ServingSize 1 oz, Calories 8 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 221 mg, Fiber 1 g, Sugar 1 g
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