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 HOT JALAPENO PEPPERS
Make and share this Pickled Hot Jalapeno Peppers recipe from Food.com.
Provided by Diana Adcock
Categories Peppers
Time 40m
Yield 4 pints
Number Of Ingredients 4
Steps:
- Seed, stem and slice peppers, or leave whole if small.
- If you're leaving whole, cut 2 small slits in each pepper or you're going to have exploded peppers.
- Combine vinegar and water and heat to a simmer-do not boil.
- Pack peppers tightly into jars, pour hot vinegar/water over peppers leaving 1/2 inch head space.
- Add salt-to taste. Process in a boiling water bath for 15 minutes.
- You can add 1 clove of garlic to each jar if you like.
Nutrition Facts : Calories 77.3, Fat 0.7, SaturatedFat 0.2, Sodium 596.3, Carbohydrate 12.8, Fiber 5, Sugar 7.9, Protein 1.6
PRESERVED PICKLED HOT JALAPENO PEPPERS
Great for sandwiches, nachos, or just as a relish to pass on the side. PLEASE wear rubber gloves when working with hot peppers. If you don't you will be very sorry :( I put 1/4 teaspoon of Ball Pickle Crisp in each jar. This helps to keep the peppers from becoming mushy even though you'll be processing them in a boiling water bath canner. The Food.com "brain" doesn't know what Pickle Crisp is, so it won't let me put it in the ingredient list. You can still make the peppers without the Pickle Crisp, but they won't be as firm as they would be with it. If you want the peppers to be crisp/crunchy, see Recipe #459676 . Pickling lime is the only way to keep the peppers really crunchy if you are going to process them in a boiling water bath. This recipe makes about 4 pint jars.
Provided by xtine
Categories Low Protein
Time 1h
Yield 4 pints
Number Of Ingredients 11
Steps:
- Rinse the jalapeno peppers in cool water.
- Trim the stems to 1/2" and cut 2 small slits in each pepper, OR cut into 1/4" slices.
- Divide the habanero slices, onion slices, garlic, oregano, bay leaves and peppercorns evenly between your 4 sterilized pint jars. Add 1/4 teaspoon Pickle Crisp to each jar.
- Pack the peppers on top of these seasonings in the jars, leaving 1 inch headspace.
- In a 2 to 3 quart stainless steel saucepan, combine the vinegar, water, sugar and salt and bring to a boil. Stir until the sugar and salt are completely dissolved.
- Ladle this brine into the jars, covering the peppers and leaving 1/2 inch headspace.
- Using a bubble freeer or plastic knife, remove any air bubbles.
- Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings.
- Process pint jars in a water bath for 10 minutes.
Nutrition Facts : Calories 239.4, Fat 1.1, SaturatedFat 0.3, Sodium 5255.2, Carbohydrate 38, Fiber 8.6, Sugar 28.8, Protein 3.2
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 JALAPENO PEPPERS
Pickled Jalapeno Peppers, taste the pepper, not just the heat. This is a variation of a recipe from The University of Illinois, that I found to please my taste buds. The absence of oil seems to bring out the pepper taste and not just the heat.
Provided by Lee of The Midwest
Categories Peppers
Yield 1 Quart
Number Of Ingredients 7
Steps:
- Wash peppers and pack into a hot jar.
- Add carrot slices, and garlic.
- Pack tightly, leaving 2-inch headspace.
- Combine vinegar, water salt and pickling spices.
- Heat to boiling.
- Pour boiling hot liquid over peppers to two inches from top of jar top.
- Remove air bubbles by running a plastic knife or rubber spatula down the side of the jar, rotating, releasing trapped air between the peppers.
- Wipe jar rims clean.
- Adjust prepared two piece canning lid.
- Process jar in a boiling water bath for 10 minutes.
- Remove to a draft free area, and allow to cool.
- Check the seal.
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