Quick Pickled Garlic Jalapeños Recipes

QUICK PICKLED JALAPENOS

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.

QUICK 10 MINUTE PICKLED JALAPENO

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

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.

PICKLED GARLIC AND JALAPENO PEPPERS

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.

QUICK PICKLED JALAPENO RINGS

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.