Small Batch Pickled Jalapenos Food
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 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
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
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
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.
PICKLED JALAPENOS
Make and share this Pickled Jalapenos recipe from Food.com.
Provided by Dave Rudolph
Categories Peppers
Time 30m
Yield 20 per qt
Number Of Ingredients 4
Steps:
- 60 or more jalapenos get a gallon of vinegar (white) mix half and half with water put peppers in canning jars.
- add vinegar and water mix and fill to 1 half inch below top of jar.
- add 1 tbls salt.
- leave lid off and put in microwave for 5 minutes.
- remove and screw on lid and band.
- they will seal and its fast and easy peppers are crisp.
Nutrition Facts :
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