PICKLED JALAPENOS PEPPERS RECIPES
PICKLED JALAPENO PEPPERS RECIPE - FOOD.COM
These are excellent. Canned tons of them and everyone keeps grabbing jars and running. Super hot!!!!
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 2 Quarts
Number Of Ingredients 5
Steps:
- Slice peppers or leave them whole.
- (To prevent bursting, cut two small slits in whole peppers.).
- Pack peppers tightly into clean, hot jars.
- Combine vinegar and water; heat to a simmer.
- Do not boil.
- Pour hot vinegar over peppers, leaving 1/2 inch headspace.
- Add pickling salt and a clove of garlic to each jar then seal.
- Process in boiling water bath for 10 minutes.
Nutrition Facts : Calories 113.3, FatContent 1.4, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 600.3, CarbohydrateContent 25.4, FiberContent 10.2, SugarContent 14.9, ProteinContent 3.7
TAQUERIA STYLE PICKLED JALAPENOS AND CARROTS | MEXIC…
This recipe will result in two pint-sized jars of pure zip. They'll keep in the fridge for at least a month. (Note: these instructions are not designed for long-term canning.)
Provided by Patrick Calhoun | Mexican Please
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 8 (2 pints)
Number Of Ingredients 12
Steps:
- Give the jalapenos a rinse and then cut into 1/4 inch slices. Peel the carrots and cut into 1/4 inch slices.
- Peel and quarter the onion, chopping into thin slices. Peel and roughly chop the garlic.
- Heat a glug of oil in a medium sized sauce pan over medium heat. Saute the onion and garlic for a few minutes.
- Add the spices: 1/2 teaspoon cumin seeds, 1/2 teaspoon Mexican oregano, 8-10 black peppercorns. I usually give the spices a quick crush in the molcajete but this is optional. And feel free to use powdered spices if you don't have seeds or peppercorns on hand.
- Add the jalapenos and carrots. Briefly saute and then add 1.5 cups white vinegar, 1 cup water, 1 tablespoon kosher or sea salt, and 1 bay leaf (optional). Simmer until the jalapenos are just turning army green in color.
- Fill two pint-sized Mason jars with the veggies and fill to the brim with the vinegar mixture. You can also use a single quart-sized Mason jar. You can give them a taste test now for a preview, but they won't have full flavor until they rest overnight in the brine.
- I usually let the jars cool on the counter for a bit, then cap and store in the fridge where they will keep for weeks at a time.
Nutrition Facts : Calories 27 kcal, CarbohydrateContent 4 g, SodiumContent 14 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving
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