QUICK PICKLED GARLIC JALAPEñOS
Pickling peppers doesn't require any fancy equipment or waiting weeks for results. All you need is a mason jar and a few ingredients. These are the best spicy and sweet accompaniment to slow-roasted barbecue meats such as brisket. They also go great in soups, on sandwiches or even by themselves!
Provided by Jacqui Wedewer
Categories Snacks
Time 19m59S
Yield 12
Number Of Ingredients 5
Steps:
- Combine vinegar, sugar and water in a sauce pot.
- Bring to a boil and simmer until the sugar is dissolved.
- Remove from heat and cool until it reaches room temperature.
- While it cools, you can use this time to slice the peppers and garlic.
- To remove the seeds from the peppers, remove the top of the pepper and roll the pepper firmly on a cutting board using your palm. Then squeeze the pepper gently until seeds start to fall out. This won't remove every single seed, but it will help lessen the spiciness of the peppers. If you want the pickles to be extra spicy, skip this step.
- Fill a mason jar with the garlic and peppers and pour the vinegar mixture over top until it reaches the neck of the jar. You will most likely have extra liquid that can be discarded.
- Use a spoon to push down the garlic and peppers so they are completely submerged in the liquid.
- Cap the jar tightly and refrigerate for at least three days. Wait over a week for even better results.
- The peppers will stay good in the refrigerator for several weeks.
Nutrition Facts : ServingSize 1 serving, Calories 90 calories, Sugar 21 g, Carbohydrate 22 g, Fiber 0.2 g, Protein 0.2 g, Sodium 2 mg
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 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
PICKLED GARLIC AND JALAPENO PEPPERS
A quick and easy recipe for delicious pickled peppers! My husband loves these, and the amount of garlic can be adjusted depending on personal taste. We use a lot because we're big fans of pickled garlic too. You could also substitute serrano peppers for the jalapenos, cauliflower for the carrots, or add small onions. Pickles will keep approximately 6 weeks in the fridge.
Provided by Kate Przybylo
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h35m
Yield 20
Number Of Ingredients 10
Steps:
- Combine white vinegar and olive oil in a pot; bring to a boil. Add carrots; simmer until tender, about 10 minutes. Stir in jalapenos, garlic, peppercorns, coriander, salt, mustard seeds, and thyme; simmer until jalapenos soften, 5 to 10 minutes.
- Pour the jalapeno mixture into 2 jars, making sure that the jalapenos are fully submerged in the vinegar mixture. Cool for about 1 hour; cover and refrigerate.
Nutrition Facts : Calories 66.5 calories, Carbohydrate 3.2 g, Fat 5.9 g, Fiber 1 g, Protein 0.8 g, SaturatedFat 0.8 g, Sodium 581.4 mg, Sugar 0.8 g
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