HOMEMADE PICKLED JALAPEñOS
Quick, Easy, and ready to eat the same day! In Mexico, we also know these pickled jalapeño peppers as Chiles en Escabeche, Chiles en Vinagre, or Chiles Curtidos. And are a great companion in our sandwiches-tortas. Make a large batch to give away as a gift for your friends and relatives that enjoy some spiciness in their lives.
Provided by Mely Martínez
Categories Salsas
Time 25m
Number Of Ingredients 15
Steps:
- Gather all your ingredients as indicated in the list above since this is a quick process. Wash and sterilize the glass canning jars, dry completely, and have them ready.
- Heat the olive oil in a non-aluminum pot over a medium-high flame.
- Add the sliced carrots and stir, cook for about 4-5 minutes, we are cooking them first since they take longer to cook than peppers. Do not over-cook the vegetables, they have to have some crunchiness at the end.
- After that time, add the jalapeños, garlic, and onion. If you're adding other types of vegetables, add them at this time. Cook, stirring frequently for another 4-5 minutes.
- Add the rest of the ingredients, and bring to a boil, then reduce heat and gently simmer for 5 minutes. After that time, remove from heat, and allow to cool just for a few minutes.
- Divided the pickled jalapeños evenly between the jars. Let stand until cool. Close the lids tightly and refrigerate them.
- These pickled jalapeños can be kept in the refrigerator for up to a month.
Nutrition Facts : Calories 193 kcal, Carbohydrate 25 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Sodium 61 mg, Fiber 9 g, Sugar 14 g, ServingSize 1 serving
EASY PICKLED JALAPENOS
Homemade pickled jalapenos are a treat to have on hand for chilis, tacos, salads and sandwiches. Pouring hot brine over them instead of boiling them gives them a pleasant fresh crispness instead of the soft texture of the store-bought variety.
Provided by Food Network Kitchen
Time 45m
Yield 1 pint
Number Of Ingredients 6
Steps:
- Combine the vinegar, 2/3 cup water, onions, salt, peppercorns and coriander in a small pot, bring to a boil, then reduce to a simmer and cook for 5 minutes.
- Put the jalapenos in a heatproof 1-pint jar and pour the hot pickling mixture over them. Allow them to sit and soak up the flavor for 30 minutes up to overnight-the longer they sit, the more they will soften and absorb flavor. Stored in the refrigerator, they will keep for up to 1 month.
PICKLED JALAPENO SALSA
I had so many tomatoes from my garden, I did not know what to do with them. I could make salsa but I have nothing to spice it up with. Found pickled jalapenos in my frig and decided to try it. It was delicious. You can use more pickled jalapenos if you want it hotter, but this is perty dern hot.
Provided by paula giles
Categories Sauces
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- I cut the tomatoes in half and gently squeeze to remove some of the seeds.
- In a food processer, add onion, and jalapeno w/juice.
- Process.
- Add tomatoes.
- Process.
- Add all spices.
- Process and refrigerate several hours.
- This is the time where I taste and add what I think it might need.
- But remember, flavors blend while in the frig.
- so be careful.
- You can also can this if you have many tomatoes in your garden as I did.
- Process, then cook on stove 30-45 min and process in a water bath for 10 minute Follow directions for cleaning jars and lids.
Nutrition Facts : Calories 38.4, Fat 0.6, SaturatedFat 0.1, Sodium 449.8, Carbohydrate 8.2, Fiber 2.4, Sugar 4.7, Protein 1.6
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 JALAPEñOS
Ask any Mexican if they have pickled jalapeños in their pantry, and the answer is usually a resounding yes. More than a condiment, they are an absolute necessity. Incredibly versatile, they can be tucked into tacos, quesadillas and sandwiches, mixed into tuna salads or eggs for omelets, or served as garnishes, crowning nachos, hot dogs and pizzas. The tangy brine, which can be used to punch up any vinaigrette, tames the heat of the chiles. There are countless store-bought options - and people tend to be loyal to particular brands - but pickling your own is easy, and allows you to customize to taste, altering the vegetable ratios, herbs or sugar content. Inspired by fruit-based vinegars available in the Mexican countryside, this version combines white distilled vinegar with natural rice vinegar, adding a dose of sweetness.
Provided by Pati Jinich
Categories pickles, vegetables
Time 12h15m
Yield 6 to 7 cups
Number Of Ingredients 15
Steps:
- In a large (12-inch) skillet or a heavy pot, heat the oil over medium-high until hot but not smoking. Add the onions and cook for 1 minute, stirring occasionally, until their outer layer begins to soften. Stir in the garlic and cook for 1 minute, until it barely begins to turn golden. Incorporate the jalapeños and carrots, and cook for 3 to 4 minutes, stirring a couple times, until the jalapeño skins begin to slightly dull and wrinkle.
- Stir in all remaining ingredients and simmer briskly for about 7 minutes, until the liquid reduces and the vegetables soften. Turn off the heat and let cool.
- Transfer the pickled vegetables and their liquid into a container with a tight-fitting lid and refrigerate for at least 12 hours. (They will last for at least 1 month.)
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