PICKLED JALAPENO PEPPERS "TEXAS PICKLES"
These sweet and hot jalepenos are favorite appetizers when poured over a block of cream cheese and served with crackers. Depending on the crop, some peppers will be much hotter one year and mildly hot another. Use the sugar to ajust the overall heat level of the pickles to your taste.
Provided by Donna Graffagnino @StillWild
Categories Vegetable Appetizers
Number Of Ingredients 16
Steps:
- Slice all of the jalapeno peppers in 1/4" rings and set aside. In a large Dutch oven combine vinegar, water, salt, sugar and pickling spice (tied in cheesecloth) and bring to a boi. Simmer for about 45 minutes. Add peppers and simmer another 30-45 minutes.
- Pack sweet jalapeno peppers and juice into sterile jelly jars or pint jars to within 1/2" of top of jar. Wipe rim of jar well with damp paper towel then seal tightly and process in a boiling water bath for 15 minutes. Remove from water and cool.
- *Note: The more surgar you use - the less heat. For milder pickles, remove seeds before cooking. Fresh peppers are VERY HOT! Use gloves when working with fresh jalapenos. Recipe can be doubled. If making your own Pickling Spice, store ingredients in sealed mason jar.
- Serve on sandwiches, on pizza, in salads, pour over a block of room temperature cream cheese and serve with crackers.
MEXICAN PICKLED JALAPENOS
These taqueria-style pickled jalapenos are a great way to preserve jalapenos from your garden. This recipe is suitable for canning but make sure that the vinegar you use has 5% acidity. The pickled jalapenos go great with any Mexican dish.
Provided by nch
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P3DT35m
Yield 96
Number Of Ingredients 13
Steps:
- Remove the stems from jalapenos and slice into 1/4-inch thick slices. Remove some or all of the seeds, as desired, by rinsing jalapenos several times in a bowl with cold water and swirling until the seeds break off.
- Inspect four 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jalapenos are ready. Wash new, unused lids and rings in warm soapy water.
- Toss jalapenos, onion, and carrots together in a bowl.
- Combine vinegar, water, pickling salt, and sugar in a saucepan and bring to a boil. Stir until sugar has dissolved.
- Place 1 garlic clove, 1/2 teaspoon oregano, 1 bay leaf, 1/2 teaspoon crushed peppercorns, and 1/2 teaspoon cumin seeds in each jar. Distribute jalapeno mixture among the jars, packing jars tightly without crushing the vegetables.
- Pour boiling pickling liquid over the vegetables, leaving 1/2 inch headspace. Remove any air bubbles and add 1/8 teaspoon calcium chloride to each jar.
- Wipe jar rims clean and place lids on jars. Put on bands and close tightly.
- Process jars in a boiling water bath for 10 minutes. Turn off the heat and remove the lid of the canning pot. Let the jars sit in the hot liquid for 5 minutes, then remove and let them cool for 24 hours. Wait at least 2 days before serving, or up to 1 to 2 weeks.
Nutrition Facts : Calories 105.9 calories, Carbohydrate 21.2 g, Fat 1.9 g, Fiber 7.5 g, Protein 3.9 g, SaturatedFat 0.2 g, Sodium 2347.6 mg, Sugar 11 g
PICKLED JALAPENO PEPPERS
These are excellent. Canned tons of them and everyone keeps grabbing jars and running. Super hot!!!!
Provided by crazycookinmama
Categories Peppers
Time 25m
Yield 2 Quarts
Number Of Ingredients 5
Steps:
- Slice peppers or leave them whole.
- (To prevent bursting, cut two small slits in whole peppers.).
- Pack peppers tightly into clean, hot jars.
- Combine vinegar and water; heat to a simmer.
- Do not boil.
- Pour hot vinegar over peppers, leaving 1/2 inch headspace.
- Add pickling salt and a clove of garlic to each jar then seal.
- Process in boiling water bath for 10 minutes.
PICKLED JALAPENOS
Deliciously fresh and simple pickled peppers! Peppers will keep in the refrigerator for up to 2 months as long as they are covered by the pickling liquid.
Provided by Simply Sundays!
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h
Yield 48
Number Of Ingredients 6
Steps:
- Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.
- Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.
- Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.
Nutrition Facts : Calories 5.1 calories, Carbohydrate 1.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 145.6 mg, Sugar 0.8 g
PICKLED JALAPENO PEPPERS
This is a fresh pickle and must be stored in the fridge and used within a week. They have these at the taco trucks in the San Francisco Bay Area ready to eat along with the tacos. My DBF gets sent back to the truck if he forgets to bring these home ;) Don't forget to wear rubber gloves when handling chiles.
Provided by cookiedog
Categories Peppers
Time 20m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Heat the oil over medium heat in a 2-quart saucepan. Cook the chiles, onion, carrot, and garlic for about 5 minutes, stirring occasionally, until half-cooked; do not let the vegetables brown.
- Add the salt, bay leaf, peppercorns, oregano, clove, and vinegar. Bring to a simmer. Boil for 1 minute and set aside to cool. Pour into a clean storage container and refrigerate. Use within the week.
PICKLED JALAPEñO PEPPERS (BLUE RIBBON WINNER TEXAS STATE FAIR) RECIPE - (4/5)
Provided by BobN
Number Of Ingredients 5
Steps:
- Note: Select the best quality peppers for canning. Choose either fresh jalapeño peppers or fresh Texas A&M mild jalapeños, and pickle as soon as possible. If you must hold them, store in a cool, well ventilated space. Sterilize jars: 1. Wash 1-pint Mason-type jars in hot suds and rinse in scalding water. 2. Put jars in a kettle and cover with hot water. 3. Bring water to a boil, covered, and boil jars 15 minutes from time that steam emerges from kettle. 4. Turn off heat and let jars stand in hot water. 5. Just before they are filled, invert jars into a kitchen towel to dry. (Jars should be filled while they are still hot.) 6. Sterilize jar lids 5 minutes, or according to manufacturer's instructions. Prepare jalapeño peppers: 1. Combine the white vinegar and water in a medium saucepan. 2. Bring it to a boil, lower heat and simmer while preparing the jalapeño peppers. 3. Wash peppers, drain and slice into ¼ inch rounds, discarding stems. Note: Wear rubber gloves. If you don't wear them while you are cutting all those jalapeño peppers, your hands will absorb the juice from the peppers and burn like crazy. 4. For a milder flavor, remove the seeds. 5. Pack the peppers in glass jars to within ½ inch of the top and cover with the boiling vinegar-water, leaving ½-inch headspace. 6. Add salt to jars. 7. After filling the glass jars, work the blade of a knife down the sides of the jar to remove air bubbles, and add more liquid if needed to cover the peppers. 8. Wipe the ring and the jar rim clean and screw on the cap. 9. Adjust the lids and process in boiling water for 10 minutes. 10. Allow the jalapeño peppers to cure for a minimum of 6 weeks.
EASY PICKLED JALAPENO PEPPERS
A quick and easy recipe for pickled jalapenos. These will keep for a few months in the refrigerator.
Provided by rayne drops
Categories Pickled Vegetables
Time P1DT15m
Yield 12
Number Of Ingredients 6
Steps:
- Inspect a 12-ounce jar for cracks. Immerse in simmering water until jalapenos are ready. Wash new, unused lid and ring in warm soapy water.
- Bring water, vinegar, garlic, sugar, and salt to a boil in a small saucepan. Stir until sugar is dissolved. Remove from the heat and let brine cool slightly.
- Place jalapenos in the sterilized jar. Poor cooled brine over top, leaving about 1/2 inch of head space at top of jar for expansion. Cover with the lid and place in the refrigerator for 24 hours before serving.
Nutrition Facts : Calories 13.2 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 194.5 mg, Sugar 2.5 g
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