Small Batch Pickled Jalapeno Peppers Ii Recipes

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SMALL-BATCH PICKLED JALAPENO PEPPERS II



Small-Batch Pickled Jalapeno Peppers II image

Make and share this Small-Batch Pickled Jalapeno Peppers II recipe from Food.com.

Provided by zeldaz51

Categories     Peppers

Time 40m

Yield 2 half-pints

Number Of Ingredients 7

1 cup cider vinegar
1/4 cup water
4 teaspoons liquid honey
2 teaspoons pickling spices
1/2 teaspoon pickling salt
2 garlic cloves, halved
1/2 lb jalapeno pepper, seeded and thinly sliced

Steps:

  • Combine vinegar, water, honey, pickling spice, and salt in a small saucepan and bring to a boil. Remove from heat and let stand 10 minutes.
  • Place 1/2 clove garlic in each half-pint jar. Divide peppers among jars, then add another 1/2 clove of garlic to the top of each jar.
  • Return liquid to a boil and pour into each jar, leaving 1/2 inch headspace. Process 10 minutes in a boiling water bath.

Nutrition Facts : Calories 105, Fat 0.4, SaturatedFat 0.1, Sodium 592.7, Carbohydrate 21, Fiber 3.3, Sugar 16.7, Protein 1.3

SMALL BATCH PICKLED JALAPENOS



Small Batch Pickled Jalapenos image

This makes one quart. Great for when you want to put together some jalapenos out of season. I don't use a water bath on this, since it's just one jar, but you could if you wished.

Provided by PalatablePastime

Categories     Peppers

Time 15m

Yield 1 quart

Number Of Ingredients 9

12 -15 large fresh jalapenos
1 cup water
1 cup white vinegar
3 tablespoons sugar
1 tablespoon kosher salt
5 garlic cloves, coarsely chopped
1/4 cup slivered onion
1/4 cup chopped baby carrots
1 tablespoon olive oil

Steps:

  • Remove stems from jalapenos and slice.
  • Mix sliced jalapenos, along with onion, garlic and carrots in a small bowl and toss with the olive oil.
  • Pack into a clean, hot canning jar.
  • Bring vinegar, water, sugar, and salt to a boil.
  • Pour brine over jalapenos, making sure it covers.
  • Refrigerate several weeks before using.

SMALL-BATCH PICKLED JALAPENOS (CANNING)



Small-Batch Pickled Jalapenos (Canning) image

From "The Complete Book of Small Batch Preserving". This recipe can also be used for pickling garlic (3-4 heads).

Provided by zeldaz51

Categories     Peppers

Time 30m

Yield 2 cups

Number Of Ingredients 5

10 -12 fresh jalapeno peppers (depending on size)
3/4 cup rice wine vinegar
1/2 cup distilled white vinegar
1/2 teaspoon pickling salt
1 teaspoon granulated sugar

Steps:

  • Pack clean jalapenos into clean jars (2 half-pints or 4 half-cup jars).
  • Bring remaining ingredients to a boil in a small saucepan, then pour over chiles in jars, leaving 1/2-inch headspace. Wipe rims, put on lids and rings, and process ten minutes in a boiling water bath to sterilize jars and food, create a vacuum, and melt the sealing compound on the lids.

Nutrition Facts : Calories 39.1, Fat 0.3, SaturatedFat 0.1, Sodium 584.7, Carbohydrate 6.7, Fiber 2, Sugar 5, Protein 0.6

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