PICKLED JALAPEñOS
Homemade Pickled Jalapeños are easy to make! This simple recipe, which uses the waterbath canning method, makes tasty and crisp homemade pickled jalapeños slices.
Provided by Elizabeth
Time 1h
Number Of Ingredients 5
Steps:
- Slice Peppers: Wash peppers and cut off steams. Slice peppers into 1/4-inch thick rings. Wear gloves for this step to avoid burning your hands. And do NOT touch your eyes or any other sensitive body parts.
- Heat Jars: Place a rack into the bottom of a large pot. Fill pot with enough water to cover jars. Submerge jars in water. Bring water to a simmer, 180 degrees. Simmer jars for 10 minutes. (Since the peppers process for 10 minutes, you don't need to boil the jars.)
- Prepare the Brine: While the jars heat, combine vinegar, water, and salt medium saucepan. Boil for five minutes.
- Pack Jars. Remove jars from the water. Pack the peppers into hot jars, leaving 1/2 inch headspace. Add 1/4 teaspoon Pickle Crisp to each jar, if desired.
- Add Brine. Ladle brine into jars, leaving 1/2 inch headspace. Using a wooden chopstick, bubble tool, or soft rubber spatula, remove air bubbles. Measure headspace. Add more brine if needed.
- Clean Rim and Apply Lids. Wipe rim with clean, damp cloth. Place lid on jar. Screw on band to "fingertip tight." You should feel some resistance but you don't want to crank the band on too tight.
- Process Jars. Lower jars into pot. Water should cover jars by 1 to 2-inches after all jars are in the pot. Cover the pot. Return water to a boil. Process for 10 minutes. (Start the timer once the water returns to a boil.) Be sure to maintain a rolling boil during the entire 10 minute processing time.When processing time completes, turn off the burner and remove lid. Wait 5 minutes before removing jars from the pot. Lift the jars out of the water straight. Avoid tipping the jars. Place hot jars on a towel-lined counter or wood cutting board. Allow jars to cool for 24 hours.
- Check Seals. Press the center of the lid. It should not move. Remove outer ring. Gently try to lift the lid off the jar. It should not move. Wipe jars. Label. If any jar didn't seal, place into the refrigerator and enjoy within a week or so.
- Store: Place jars in a cool place out of direct sunlight. For best flavor, wait six weeks before enjoying the peppers.
Nutrition Facts : Calories 18 kcal, ServingSize 1 serving
PICKLED JALAPENOS AND CARROTS
Steps:
- Bring vinegar and sugar to a slight simmer, just to dissolve the sugar. Add remaining ingredients and steep for 1 hour.
- Remove from heat, let cool and store in airtight container.
PICKLED CARROTS AND JALAPENOS
Steps:
- Bring 1 1/2 cups white vinegar, 1/4 cup sugar and 1 tablespoon kosher salt to a simmer in a medium pot, stirring to dissolve the sugar. Remove from the heat and stir in 2 cups sliced carrots, 6 sliced jalapenos and 1/2 sliced red onion. Let sit 1 hour, stirring occasionally and pressing the vegetables down with a rubber spatula to submerge. Refrigerate in an airtight container for at least 3 hours.
PICKLED JALAPENOS AND CARROTS
When we lived in California, I loved pickled carrots when enjoying anything Mexican...these are so good!!!!
Provided by jcjeffers
Categories Side Dish Vegetables Carrots
Time 1h20m
Yield 12
Number Of Ingredients 5
Steps:
- Bring the vinegar and sugar to a boil in a saucepan over high heat. Cook and stir until the sugar has dissolved, then stir in the jalapeno peppers, carrots, and onion. Remove from the heat and let stand for 1 hour. Cool to room temperature before serving.
Nutrition Facts : Calories 30.4 calories, Carbohydrate 7.2 g, Fat 0.1 g, Fiber 1 g, Protein 0.4 g, Sodium 14.3 mg, Sugar 5.7 g
JALAPENO CARROTS
Cans of jalapeno peppers here in Mexico almost always have a few slices of carrot in them. I love them, and have always wondered why so few carrots are included in each can. This is a very easy way to make my own, and they are a wonderful garnish for plain meats, sandwiches, quesadillas ... These will keep for at least a couple of weeks if stored tightly covered in the refrigerator. If you find these to be too spicy for you, tame them down by adding a little water at the same time you pour the peppers and liquid over the carrots, which will dilute the peppers' hotness.
Provided by CatlingMex
Categories Sauces
Time 15m
Yield 20-40 condiment servings
Number Of Ingredients 3
Steps:
- Boil carrots briefly, until cooked but not soft. Don't overcook; if in doubt, leave them on the underdone side.
- Drain and place slices in a shallow plastic or glass dish that has a tight-fitting lid.
- Sprinkle oregano over carrots. Pour jalapeño peppers, together with ALL their liquid, on top. Most of the carrot slices should be sitting in the juice and/or covered by a slice of pepper.
- Cover and leave in refrigerator at least 12 hours before using so that the carrots can absorb the flavor.
- Stir and use both carrots and pepper slices as a garnish.
Nutrition Facts : Calories 5.9, Fat 0.1, Sodium 5.1, Carbohydrate 1.3, Fiber 0.5, Sugar 0.6, Protein 0.2
TAQUERIA-STYLE PICKLED CARROTS FOR CANNING
Another version of the Mexican pickled vegetables, for canning. Make sure your vinegar is at least 5% acidity (it will say on the label). From The Tasting Table, adapted from a recipe by Kevin West's "Saving the Season".
Provided by zeldaz51
Categories Vegetable
Time 40m
Yield 4 pints
Number Of Ingredients 12
Steps:
- In a small skillet set over medium-high heat, toast the cumin seeds, stirring often, until golden and fragrant, 1 to 2 minutes. Transfer to a small plate to cool.
- Mix the vinegar, water, 1 tablespoon plus 1 teaspoon of the salt, the oregano and crushed peppercorns in a medium saucepan and bring to a boil over high heat. Add the onion and jalapenos and turn off the heat.
- Bring a large saucepan of water and the remaining 1 tablespoon of salt to a boil. Add the carrots and simmer until crisp-tender, about 3 minutes. Drain the carrots in a colander and immediately transfer them to the saucepan with the vinegar and onions. Bring the ingredients to a boil, then turn off the heat.
- Divide the toasted cumin seeds, garlic cloves and red chiles (if using) among 4 clean pint canning jars. Using a slotted spoon, divide the carrots and onions among the jars. Top with the hot vinegar solution, leaving ½ inch of head space at the top of the jar. Wipe jar rims with a clean, damp cloth and put on lids and rings. Process jars in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 149.2, Fat 0.9, SaturatedFat 0.1, Sodium 3709.7, Carbohydrate 34.7, Fiber 9.7, Sugar 15.9, Protein 3.7
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