Quick 10 Minute Pickled Jalapeno Food

QUICK PICKLED JALAPENOS

Quick Pickled Jalapenos image

This recipe for Quick Pickled Jalapeños is sweet and spicy, flavored with oregano and garlic, and takes only 10 minutes of prep! Use on sandwiches, nachos, etc.

Provided by Elizabeth Lindemann

Categories Snack

Time 20m

Number Of Ingredients 7

Ingredients

20-25 jalapeno peppers (sliced into rings)
4-5 cloves garlic (smashed)
2 cups white vinegar
2 cups water
1/2 cup sugar
2 tablespoons kosher salt
2 teaspoons dried oregano

Steps:

Bring all ingredients except jalapeños to a boil in a medium sized pot (4-5 cloves smashed garlic, 2 cups white vinegar, 2 cups water, 1/2 cup sugar, 2 tablespoons kosher salt, 2 teaspoons dried oregano).
Add jalapeño slices to the pot, stir together, and remove from heat. Let sit for at least 10 minutes.
Use tongs or a slotted spoon to transfer the jalapeños to a jar. Once all the peppers are in there (you can smush them in quite a bit to make them fit), pour enough brine from the pot in the jar to fill it up. Discard any remaining brine.
Allow the pickled jalapeños to cool in your refrigerator for about an hour before consuming. Store in your fridge for up to 2 months for optimal freshness.

Nutrition Facts : ServingSize 0.25 cups, Calories 9 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 75 mg, Fiber 1 g, Sugar 1 g

QUICK 10 MINUTE PICKLED JALAPENO

Quick 10 Minute Pickled jalapeno image

I used 2 tablespoons sugar in the recipe for a spicy/mild flavor. For spicier jalapenos use 1 tablespoon sugar and for less spicy jalapenos use 3 tablespoons sugar. The more sugar you use, the more heat will be absorbed.

Provided by Layla

Time 5m

Number Of Ingredients 6

Ingredients

1 cup white vinegar
1 cup water
2 cloves garlic (smashed)
2 tablespoons sugar
1 tablespoon salt
7-8 jalapeno peppers (thinly sliced)

Steps:

Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.
Let sit for at least 8 minutes then use tongs to remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar.
Store in the fridge for up to two months.

QUICK PICKLED JALAPENO RINGS

Quick Pickled Jalapeno Rings image

While these are a no-brainer topping for your nachos, the fun doesn't stop there. These make any sandwich more special, and any salad less snoozy.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Time 25m

Yield 2

Number Of Ingredients 7

Ingredients

¾ cup water
¾ cup distilled white vinegar
3 tablespoons white sugar
1 tablespoon kosher salt
1 clove garlic, crushed
½ teaspoon oregano
10 large jalapeno peppers, sliced into rings

Steps:

Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalapeno peppers and remove from heat. Let mixture cool for 10 minutes.
Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerate until needed.

Nutrition Facts : Calories 98.7 calories, Carbohydrate 23.6 g, Fat 0.5 g, Fiber 2 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 2883.7 mg, Sugar 21 g

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