SMALL BATCH PICKLED JALAPENOS
This makes one quart. Great for when you want to put together some jalapenos out of season. I don't use a water bath on this, since it's just one jar, but you could if you wished.
Provided by PalatablePastime
Categories Peppers
Time 15m
Yield 1 quart
Number Of Ingredients 9
Steps:
- Remove stems from jalapenos and slice.
- Mix sliced jalapenos, along with onion, garlic and carrots in a small bowl and toss with the olive oil.
- Pack into a clean, hot canning jar.
- Bring vinegar, water, sugar, and salt to a boil.
- Pour brine over jalapenos, making sure it covers.
- Refrigerate several weeks before using.
CANDIED JALAPENOS - QUICK PICKLE RECIPE
Steps:
- Make a spice sachet by laying a 5 x 5-inch piece of cheesecloth onto a clean work surface. Spoon the pickling spice into the center. Gather the edges of the cheesecloth together in the center, twisting tightly; tie firmly with kitchen string. Trim the ends with scissors, if necessary.
- Combine the brine ingredients in a medium pot and bring to a boil over medium-high heat. Place the bouquet into the pot with the pickling liquid; simmer covered for 35 minutes.
- Turn off the heat and allow it to cool for about 5 minutes.
- Remove the bag of spices and discard.
- Meanwhile, use a sharp knife to slice off the stems of the jalapeno and discard. For milder slices, remove the seeds and veins. (Wear gloves to protect your hands)
- Place the jalapeno slices inside of a 1-quart canning jar or 2-pint size glass canning jars with lids. Pour the warm brine into the jar(s) over the jalapenos. Wipe down the outside of the jar and the rim, if necessary. Let the jar(s) cool completely before sealing the jar with the lid and ring.
- Refrigerate the jalapenos at least a week before using. You can enjoy candied jalapenos for up to 3 months sealed tightly in the refrigerator.
Nutrition Facts : Calories 77 kcal, Carbohydrate 19 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 99 mg, Fiber 1 g, Sugar 18 g, UnsaturatedFat 2 g, ServingSize 1 serving
EASY PICKLED JALAPENO PEPPERS
A quick and easy recipe for pickled jalapenos. These will keep for a few months in the refrigerator.
Provided by rayne drops
Categories Pickled Vegetables
Time P1DT15m
Yield 12
Number Of Ingredients 6
Steps:
- Inspect a 12-ounce jar for cracks. Immerse in simmering water until jalapenos are ready. Wash new, unused lid and ring in warm soapy water.
- Bring water, vinegar, garlic, sugar, and salt to a boil in a small saucepan. Stir until sugar is dissolved. Remove from the heat and let brine cool slightly.
- Place jalapenos in the sterilized jar. Poor cooled brine over top, leaving about 1/2 inch of head space at top of jar for expansion. Cover with the lid and place in the refrigerator for 24 hours before serving.
Nutrition Facts : Calories 13.2 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 194.5 mg, Sugar 2.5 g
SMALL-BATCH PICKLED JALAPENO PEPPERS II
Make and share this Small-Batch Pickled Jalapeno Peppers II recipe from Food.com.
Provided by zeldaz51
Categories Peppers
Time 40m
Yield 2 half-pints
Number Of Ingredients 7
Steps:
- Combine vinegar, water, honey, pickling spice, and salt in a small saucepan and bring to a boil. Remove from heat and let stand 10 minutes.
- Place 1/2 clove garlic in each half-pint jar. Divide peppers among jars, then add another 1/2 clove of garlic to the top of each jar.
- Return liquid to a boil and pour into each jar, leaving 1/2 inch headspace. Process 10 minutes in a boiling water bath.
Nutrition Facts : Calories 105, Fat 0.4, SaturatedFat 0.1, Sodium 592.7, Carbohydrate 21, Fiber 3.3, Sugar 16.7, Protein 1.3
SMALL-BATCH PICKLED JALAPENOS (CANNING)
From "The Complete Book of Small Batch Preserving". This recipe can also be used for pickling garlic (3-4 heads).
Provided by zeldaz51
Categories Peppers
Time 30m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Pack clean jalapenos into clean jars (2 half-pints or 4 half-cup jars).
- Bring remaining ingredients to a boil in a small saucepan, then pour over chiles in jars, leaving 1/2-inch headspace. Wipe rims, put on lids and rings, and process ten minutes in a boiling water bath to sterilize jars and food, create a vacuum, and melt the sealing compound on the lids.
Nutrition Facts : Calories 39.1, Fat 0.3, SaturatedFat 0.1, Sodium 584.7, Carbohydrate 6.7, Fiber 2, Sugar 5, Protein 0.6
PICKLED JALAPENOS
Provided by Sean Timberlake
Categories condiment
Time P1DT1h20m
Yield Two pints
Number Of Ingredients 7
Steps:
- Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil. Prepare the brine: Add vinegar, water, salt and garlic and peppercorns or honey (if using) to a medium saucepan and place over medium heat. Bring to a boil, and reduce heat to keep at a simmer. Prepare the jalapenos: Wearing latex or plastic gloves, slice the jalapenos into 1/4-inch rings. Add the rings to the brine and bring back to the boil. Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the jalapenos in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the jalapenos into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight. Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 5 minutes. Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately. Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.
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 PEPPERS
Make and share this pickled jalapeno peppers recipe from Food.com.
Provided by rufulous
Categories < 30 Mins
Time 30m
Yield 6 pints
Number Of Ingredients 7
Steps:
- clean and trim the stem of peppers,pierce the sides of the peppers, place in jars.
- Add 1 tea salt, pinch of italian seasoning, and three or four cloves of garlic, a dab of oil.
- mix equal parts of water and white vinegar.
- boil for 10 minutes and then process in water bath.
Nutrition Facts : Calories 56.4, Fat 1.1, SaturatedFat 0.1, Sodium 392.3, Carbohydrate 7.8, Fiber 3.4, Sugar 4.2, Protein 1.8
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
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