Soy Pickled Jalapenos Recipes

PICKLED JALAPENOS RECIPE

Steps:

• First, slice your batch of jalapeno peppers into rings and discard the stems. Stuff the jalapeno slices into a quart sized jar (Ball jar or Mason jar).
• Next, add the vinegar, water, honey, garlic, bay leaf, salt, Mexican oregano, and salt to a pot. Bring the brine mixture to a quick boil.
• Give it a quick stir, then remove the brine from heat. Cool slightly.
• Pour the brine into the jar over the jalapeno peppers. Secure with a lid and let come to room temperature. Refrigerate until ready to use.

PICKLED JALAPENOS

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.

SOY-PICKLED JALAPEñOS

Steps:

• Combine all ingredients in a small heavy saucepan and bring to a boil.
• Remove from heat and cool to room temperature, stirring occasionally. Marinate, chilled, at least 8 hours.

SOY PICKLED JALAPENOS

Steps:

• Combine all ingredients in a small heavy saucepan and bring to a boil.
• Remove from heat and cool to room temperature, stirring occasionally.
• Marinate, chilled, at least 8 hours.
• Chilled jalapenos will keep chilled 3 days.

MEXICAN PICKLED JALAPENOS

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.

PICKLED JALAPENOS

Steps:

• Pack peppers into clean, sterilized jars, leaving a few inches at the top.
• Bring vinegar, water, oil, salt, and pickling spice to a boil in a saucepan over medium heat, stirring to dissolve salt.
• Pour boiling sauce over peppers, leaving at least 1/2" headspace at the top of each jar.
• Place caps on, and screw on lids firmly.
• Process in boiling water bath for 20 minutes.
• Remove bands when cool.
• Check jars seals before storing; any that don't seal, refrigerate promptly.
• Age several weeks before using.

PICKLED JALAPENOS

Steps:

• Make sure you wear rubber gloves!
• I learned the hard way the first time I made these-- my hands burned for a day or two!
• Remove the stem end from the jalapenos and remove seeds from inside.
• Slice jalapenos and place in clean pint jars.
• Boil brine ingredients and pour over jalapenos to within 1/2 inch of rim.
• Wipe rims; add lids and rings.
• Process for 10 minutes in a hot water bath.
• If you have any jars that do not seal, you may re-process these using new lids.

BEST PICKLED JALAPENOS

Steps:

• In clean sterilized jars, place the olive oil, oregano, garlic and carrots and onions (optional).
• Mix the brine ingredients and bring to a boil.
• Pack your peppers (and other vegetables) in jars to 3/4 full (peppers will expand).
• Pour boiling brine over the peppers within 1/2" from the top.
• Seal by hot water bath for 20 minutes.
• Let jars sit for 3 weeks for the best flavor.
• NOTE: The amount of peppers is not given here. It all depends on how many peppers you can stuff into a jar, and how many jars you will be making. I think I used 1# or maybe 1 1/2# for this amount of ingredients.