Pickled Tomatoes With Jalapenos Recipes

PICKLED JALAPENOS

Pickled Jalapenos image

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

Ingredients

1 cup vinegar
1 cup water
2 tablespoons white sugar
1 tablespoon salt
2 cloves garlic, smashed
1 pound jalapeno peppers, thinly sliced

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 TOMATOES WITH JALAPENOS

Pickled Tomatoes With Jalapenos image

This recipe is from Food and Wine. It's a side dish with immense flavor which goes well with simply grilled beef, pork or fish. Serve with crusty bread to sop up the ginger-cumin-scented tomato juices. The prep time does not include the pickling time.

Provided by crrllssn

Categories Low Protein

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 cup rice vinegar
1/4 cup light brown sugar
1 teaspoon salt
1 cup olive oil
1 garlic clove, minced
1 1/2 teaspoons fresh ginger, finely grated
1 teaspoon mustard seeds
1 teaspoon fresh coarse ground black pepper
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 pinch cayenne
6 tomatoes, cored and cut into 6 wedges each
4 scallions, thinly sliced
2 jalapenos, thinly sliced into rings, seeds discarded

Steps:

In a medium saucepan, bring vinegar, brown sugar and salt to a boil, stirring. Remove from heat.
In a medium skillet, heat oil. Add garlic, ginger, mustard seeds, pepper, turmeric, cumin and cayenne and cook over low heat until fragrant, about 2 minutes. Carefully pour the hot oil mix into the vinegar mixture.
In a large, heatproof, non-reactive bowl; combine tomatoes, scallions and jalapenos. Stir in hot pickling liquid. Let stand at room temperature for 4 hours, or refrigerate for 8 hours.

Nutrition Facts : Calories 386.4, Fat 36.5, SaturatedFat 5, Sodium 399.8, Carbohydrate 15.8, Fiber 2.2, Sugar 12.6, Protein 1.6

PICKLED JALAPENO RINGS

Pickled Jalapeno Rings image

I started canning Hungarian hot and mild peppers with my dad every year, but they are hard to find in California, so I now make pickled jalapenos instead. They stay crunchy, unlike the mushy kind you find at the store. -Lou Kostura, Belmont, California

Provided by Taste of Home

Time 15m

Yield 32 servings.

Number Of Ingredients 7

Ingredients

1 pound jalapeno peppers, sliced into rings
1 cup fresh dill sprigs
5 garlic cloves
1-1/2 cups water
2/3 cup white vinegar
5 teaspoons kosher salt
4 teaspoons mixed pickling spices

Steps:

In a clean 1 quart glass jar, layer a quarter each of the jalapenos, dill and garlic; repeat, filling the jar. In a saucepan, bring water, vinegar, salt and pickling spices to a simmer until salt dissolves. Pour into jar to cover peppers; seal. Let stand until cool. Refrigerate at least 7 days; store up to 1 month.

Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 180mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

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