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
SMALL-BATCH PICKLED JALAPENOS (CANNING)
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
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
SMALL BATCH PICKLED JALAPENOS
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
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 JALAPENO PEPPERS II
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
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
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.
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.
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