CRUNCHY PICKLED JALAPENOS RECIPES
CRUNCHY PICKLED JALAPENO RINGS (MADE WITH PICKLING LIME ...
I searched for a long time to find a way to make shelf-stable pickled jalapenos that remained crunchy after the jars were processed in a boiling water bath. I tried Pickle Crisp and I tried alum, but neither of these worked. So I finally tried a pickling lime soak, and it worked! It takes more time, but it works - the peppers stay crunchy. Follow the soaking instructions regarding the pickling lime carefully; if all the lime is not soaked off the peppers may not be acid enough for safe preservation. Also, DO NOT alter the vinegar to water ratio in the brine. Peppers are low acid to begin with, and the pickling lime soak makes them even more low acid, so you need to make sure you have a sufficiently acid brine for safe shelf-stable preservation. The preparation time includes the time needed to soak the peppers. Wear rubber gloves when working with hot peppers. If you don't you will absentmindedly rub your eyes sometime after you've been working with the peppers & you will be sorry.
Total Time 24 hours 10 minutes
Prep Time 24 hours
Cook Time 10 minutes
Yield 6 pints
Number Of Ingredients 12
Steps:
- Day 1:.
- Wash the peppers in cold water and slice into 1/4" rings.
- In a very large plastic or stainless steel container, combine the 1 cup of pickling lime and the gallon of water, stirring well to combine. Add the pepper rings, cover the container, and let it sit on the counter. The pickling lime will settle to the bottom of the container - this is normal. Soak the pepper rings in the lime water solution for 12hours. You can soak them for longer if you like, up to 24 hours, but 12 hours will do the trick.
- Day 2:.
- The next day, drain the peppers, cover again with cold water, and soak for one hour. Do this two more times, draining and covering with fresh cold water each time, until you have soaked the peppers in fresh water a total of three times, for an hour each time. This step is important; it removes all of the lime so the peppers will be acid enough to can safely. DO NOT SKIP ANY OF THE SOAKING STEPS. Drain the peppers and set aside.
- Sterilize 6 pint jars by boiling them for 10 minutes.
- Combine the 7 1/2 cups white wine vinegar, 1 3/4 cups water, 3 tablespoons pickling salt, and 3 tablespoons sugar in a large stockpot. Bring to a boil, stirring so that the salt and sugar dissolves. As soon as the salt and sugar are dissolved, reduce the heat to medium and cover.
- Place 1 tablespoon of chopped shallots, 1 garlic clove, 1/4 teaspoon dried oregano, 1 bay leaf, and 3 peppercorns in each sterilized pint jar.
- Pack the peppers on top of the seasonings in the jars, leaving 1 inch headspace.
- Ladle the brine into the jars, covering the peppers and leaving 1/2 inch headspace.
- Using a bubble freer, chopstick, or plastic knife, remove any air bubbles. Add more brine if necessary, headspace should be 1/2 inch.
- Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings.
- Process in a boiling water bath for 10 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 10 minutes, or you can just put it in the fridge and use it within 3 months.
Nutrition Facts : Calories 90.8, FatContent 0.8, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 3516.6, CarbohydrateContent 21.3, FiberContent 5.6, SugarContent 14.1, ProteinContent 2.2
PICKLED JALAPENOS RECIPE | ALLRECIPES
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 Canning and Preserving Recipes Pickled
Total Time 1 hours 0 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 1 1/2 quart
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, CarbohydrateContent 1.1 g, FatContent 0.1 g, FiberContent 0.3 g, ProteinContent 0.1 g, SodiumContent 145.6 mg, SugarContent 0.8 g
More about "crunchy pickled jalapenos recipes"
PICKLED JALAPENOS RECIPE | CHEFDEHOME.COM
Have you ever pickled jalapenos at home? Trust me, it is SO easy. Sharing a 15 minutes Pickled Jalapenos recipe needs only 6 easy-to-find pantry ingredients. Join me to learn how to pickle sweet and sour, crunchy Jalapeños at home. Ready to eat (not spicy and better-than-store-bought) in just one day. If you like spicy pickle then use in just 3-4 hours of pickling.
Pickled Jalapenos
Being a pepper fan, ever since I was introduced to pickled jalapenos, I always kept a store bought pickle bottle in my refrigerator. Since I learned to pickle this delicious treat at home, I seldom bought jarred jalapenos from store.
I first shared this recipe on blog in summer of 2012. Today, I decided to refresh the recipe with new pictures and share the pepper-pickle-wisdom I have gained in past 9 years. (photo from archive below)
One of my favorite way to snack home pickled jalapenos, topped on tortilla chips. Don't tell anyone. ;)
I've been using this recipe for Pickled Jalapenos for more than a decade. What I like best is that same recipe is perfect for a Quick Pickle or Canned Jalapenos. It takes 15 minutes to make a batch. Spicy and extra crunchy pickle is ready in just 3-4 hours of pickling. More sweet-n-sour and mellow spicy pickle is ready in one day.
What Do You need to Pickle Jalapenos?
Preserving jalapenos is best way to mellow the heat of peppers, and add the signature sweet and sour flavor.
To pickle Jalapeno Peppers you need:
- Fresh Firm Jalapeno Peppers
- Apple Cider Vinegar
- Bay Leaf
- Thyme or Oregano
- Mixed Peppercorns (or Whole Black Peppercorns)
- Garlic (for very subtle depth of flavor. Optional but recommended)
- Sugar and Salt
In early years, to preserve pickle, I used to can a few jars of Jalapeño Pickle in the peak season of the peppers (summer), then use homemade pickled jalapenos whole year. When I got accustomed to Jalapenos available in market for whole year, I started pickling small batch every month.
Refrigerated pickle keeps fresh for a couple of weeks. When finished, pickle again!
TIP: Once pickle is consumed, don't discard the pickle brine. Use brine to make cocktails, add in meat marinades, season rice or give spicy tangy flavor to the lentil soups (my favorite).
Here's how I make the pickle:
- Slice jalapenos to small rings or slit lengthwise to pickle whole peppers.
- Pack sliced or whole peppers in mason jar.
- Boil pickling liquid (brine) and pour over the peppers packed in the jar.
- Secure the lid of the mason jar.
- Refrigerate or can as instructed below.
Refrigerated Pickled Jalapenos
The pictures in this post are refrigerated pickled jalapenos. To refrigerate fresh pickled Jalapenos:
- Follow the instructions in Recipe Card to Pickle Jalapenos.
- Place tight lid on Mason Jar and leave on kitchen counter until liquid is about room temperature.
- Once room temperature, refrigerate.
- Keep refrigerated and use as desired.
Refrigerated pickled jalapenos will keep fresh for 2-3 weeks.
Canned Jalapenos
Canned Pickle will keep fresh for up-to 6 months. Here's how I can pickled jalapenos:
- Use canning jars to pack jalapenos.
- Follow the instructions in Recipe Card to Pickle Jalapenos.
- Bring a shallow pot of water to rolling boil. Depth of pot depends on height of mason jars. When lowered in water, jars should be 3/4 submerged in water. You can also use Canning Pot specially sold to can pickles at home. Find link to my pickling supplies in recipe notes.
- After adding the pickle liquid, lower the pickle filled jars with lid in water bath.
- Boil water at medium heat until lid is sealed (you hear a pop sound when lid seals).
Variations:
As always, let me help you make this recipe your own. Here are my favorite variations and substitutes:
- Using same recipe you can pickle sliced or whole jalapeno peppers.
- Pack carrots with peppers to make a mixed - Mexican jalapeno carrot pickle.
- Use same recipe to pickle okra.
- For no-sugar pickle, use sugar-free sweetener.
Friends, Jalapenos are available all year round in market. Whenever you get chance to grab few fresh and firm peppers, make a batch of this best ever pickled jalapenos. Top it on pizza, add to tacos or try in following recipes.
Enjoy! -Savita
From chefdehome.com
Total Time 15 minutes
Category Condiment, Pickle, Ingredient
Cuisine Mexican
Calories 12 calories per serving
- Jalapeno Pickle stays fresh, covered and refrigerated for up-to two weeks. Canned Pickle will keep fresh for 6 months. (See Note 4)
PRESERVED PICKLED HOT JALAPENO PEPPERS RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours
Calories 239.4 per serving
- Process pint jars in a water bath for 10 minutes.
PICKLED JALAPENOS RECIPE | CHEFDEHOME.COM
Have you ever pickled jalapenos at home? Trust me, it is SO easy. Sharing a 15 minutes Pickled Jalapenos recipe needs only 6 easy-to-find pantry ingredients. Join me to learn how to pickle sweet and sour, crunchy Jalapeños at home. Ready to eat (not spicy and better-than-store-bought) in just one day. If you like spicy pickle then use in just 3-4 hours of pickling.
Pickled Jalapenos
Being a pepper fan, ever since I was introduced to pickled jalapenos, I always kept a store bought pickle bottle in my refrigerator. Since I learned to pickle this delicious treat at home, I seldom bought jarred jalapenos from store.
I first shared this recipe on blog in summer of 2012. Today, I decided to refresh the recipe with new pictures and share the pepper-pickle-wisdom I have gained in past 9 years. (photo from archive below)
One of my favorite way to snack home pickled jalapenos, topped on tortilla chips. Don't tell anyone. ;)
I've been using this recipe for Pickled Jalapenos for more than a decade. What I like best is that same recipe is perfect for a Quick Pickle or Canned Jalapenos. It takes 15 minutes to make a batch. Spicy and extra crunchy pickle is ready in just 3-4 hours of pickling. More sweet-n-sour and mellow spicy pickle is ready in one day.
What Do You need to Pickle Jalapenos?
Preserving jalapenos is best way to mellow the heat of peppers, and add the signature sweet and sour flavor.
To pickle Jalapeno Peppers you need:
- Fresh Firm Jalapeno Peppers
- Apple Cider Vinegar
- Bay Leaf
- Thyme or Oregano
- Mixed Peppercorns (or Whole Black Peppercorns)
- Garlic (for very subtle depth of flavor. Optional but recommended)
- Sugar and Salt
In early years, to preserve pickle, I used to can a few jars of Jalapeño Pickle in the peak season of the peppers (summer), then use homemade pickled jalapenos whole year. When I got accustomed to Jalapenos available in market for whole year, I started pickling small batch every month.
Refrigerated pickle keeps fresh for a couple of weeks. When finished, pickle again!
TIP: Once pickle is consumed, don't discard the pickle brine. Use brine to make cocktails, add in meat marinades, season rice or give spicy tangy flavor to the lentil soups (my favorite).
Here's how I make the pickle:
- Slice jalapenos to small rings or slit lengthwise to pickle whole peppers.
- Pack sliced or whole peppers in mason jar.
- Boil pickling liquid (brine) and pour over the peppers packed in the jar.
- Secure the lid of the mason jar.
- Refrigerate or can as instructed below.
Refrigerated Pickled Jalapenos
The pictures in this post are refrigerated pickled jalapenos. To refrigerate fresh pickled Jalapenos:
- Follow the instructions in Recipe Card to Pickle Jalapenos.
- Place tight lid on Mason Jar and leave on kitchen counter until liquid is about room temperature.
- Once room temperature, refrigerate.
- Keep refrigerated and use as desired.
Refrigerated pickled jalapenos will keep fresh for 2-3 weeks.
Canned Jalapenos
Canned Pickle will keep fresh for up-to 6 months. Here's how I can pickled jalapenos:
- Use canning jars to pack jalapenos.
- Follow the instructions in Recipe Card to Pickle Jalapenos.
- Bring a shallow pot of water to rolling boil. Depth of pot depends on height of mason jars. When lowered in water, jars should be 3/4 submerged in water. You can also use Canning Pot specially sold to can pickles at home. Find link to my pickling supplies in recipe notes.
- After adding the pickle liquid, lower the pickle filled jars with lid in water bath.
- Boil water at medium heat until lid is sealed (you hear a pop sound when lid seals).
Variations:
As always, let me help you make this recipe your own. Here are my favorite variations and substitutes:
- Using same recipe you can pickle sliced or whole jalapeno peppers.
- Pack carrots with peppers to make a mixed - Mexican jalapeno carrot pickle.
- Use same recipe to pickle okra.
- For no-sugar pickle, use sugar-free sweetener.
Friends, Jalapenos are available all year round in market. Whenever you get chance to grab few fresh and firm peppers, make a batch of this best ever pickled jalapenos. Top it on pizza, add to tacos or try in following recipes.
Enjoy! -Savita
From chefdehome.com
Total Time 15 minutes
Category Condiment, Pickle, Ingredient
Cuisine Mexican
Calories 12 calories per serving
- Jalapeno Pickle stays fresh, covered and refrigerated for up-to two weeks. Canned Pickle will keep fresh for 6 months. (See Note 4)
PRESERVED PICKLED HOT JALAPENO PEPPERS RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours
Calories 239.4 per serving
- Process pint jars in a water bath for 10 minutes.
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