Pickled Jalapenos And Onions Food

EASY PICKLED JALAPENOS

Easy Pickled Jalapenos image

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

Ingredients

2/3 cup white wine vinegar
1/2 onion, sliced thinly (about 1/2 cup)
1 tablespoon Kosher salt
1 teaspoon black peppercorns
1 teaspoon coriander seeds
5 large jalapenos, cut into 1/8-inch rounds

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 CARROTS AND JALAPENOS

Pickled Carrots and Jalapenos image

Provided by Guy Fieri

Categories side-dish

Time 4h15m

Yield 12 servings

Number Of Ingredients 0

Ingredients

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.

BEST PICKLED JALAPENOS

Best Pickled Jalapenos image

Make and share this Best Pickled Jalapenos recipe from Food.com.

Provided by Miss Annie

Categories Very Low Carbs

Time 50m

Yield 4 pints

Number Of Ingredients 9

Ingredients

1 teaspoon olive oil
1 teaspoon oregano leaves
2 garlic cloves
sliced carrot (optional)
jalapeno (see note)
sliced onion, separated into rings (optional)
1 1/2 quarts water
2 cups white vinegar
1/2 cup pickling salt

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.

Nutrition Facts : Calories 38.5, Fat 1.1, SaturatedFat 0.2, Sodium 14163.7, Carbohydrate 1.9, Fiber 0.2, Sugar 0.5, Protein 0.1

PICKLED JALAPENOS

Pickled Jalapenos image

Make and share this Pickled Jalapenos recipe from Food.com.

Provided by PalatablePastime

Categories Vegetable

Time 35m

Yield 3 pints

Number Of Ingredients 6

Ingredients

2 lbs fresh jalapenos, washed,and stems removed
2 cups vinegar
2 cups water
1/2 cup olive oil
2 teaspoons salt
2 teaspoons pickling spices

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.

Nutrition Facts : Calories 434.8, Fat 37.1, SaturatedFat 5.2, Sodium 1568, Carbohydrate 19.8, Fiber 8.5, Sugar 12.6, Protein 2.8

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