BEST PICKLED JALAPENOS
Make and share this Best Pickled Jalapenos recipe from Food.com.
Provided by Miss Annie
Categories Very Low Carbs
Time 50m
Yield 4 pints
Number Of Ingredients 9
Steps:
- In clean sterilized jars, place the olive oil, oregano, garlic and carrots and onions (optional).
- Mix the brine ingredients and bring to a boil.
- Pack your peppers (and other vegetables) in jars to 3/4 full (peppers will expand).
- Pour boiling brine over the peppers within 1/2" from the top.
- Seal by hot water bath for 20 minutes.
- Let jars sit for 3 weeks for the best flavor.
- NOTE: The amount of peppers is not given here. It all depends on how many peppers you can stuff into a jar, and how many jars you will be making. I think I used 1# or maybe 1 1/2# for this amount of ingredients.
Nutrition Facts : Calories 38.5, Fat 1.1, SaturatedFat 0.2, Sodium 14163.7, Carbohydrate 1.9, Fiber 0.2, Sugar 0.5, Protein 0.1
PICKLED CARROTS AND JALAPENOS
Steps:
- Bring 1 1/2 cups white vinegar, 1/4 cup sugar and 1 tablespoon kosher salt to a simmer in a medium pot, stirring to dissolve the sugar. Remove from the heat and stir in 2 cups sliced carrots, 6 sliced jalapenos and 1/2 sliced red onion. Let sit 1 hour, stirring occasionally and pressing the vegetables down with a rubber spatula to submerge. Refrigerate in an airtight container for at least 3 hours.
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 AND CARROTS
When we lived in California, I loved pickled carrots when enjoying anything Mexican...these are so good!!!!
Provided by jcjeffers
Categories Side Dish Vegetables Carrots
Time 1h20m
Yield 12
Number Of Ingredients 5
Steps:
- Bring the vinegar and sugar to a boil in a saucepan over high heat. Cook and stir until the sugar has dissolved, then stir in the jalapeno peppers, carrots, and onion. Remove from the heat and let stand for 1 hour. Cool to room temperature before serving.
Nutrition Facts : Calories 30.4 calories, Carbohydrate 7.2 g, Fat 0.1 g, Fiber 1 g, Protein 0.4 g, Sodium 14.3 mg, Sugar 5.7 g
EASY PICKLED JALAPENOS
A versatile topping to go with just about any Mexican dish. They are so good, I find myself eating them straight out of the jar sometimes! The jalapenos can be refrigerated for up to three weeks.
Provided by Taliesin
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 2h22m
Yield 8
Number Of Ingredients 9
Steps:
- Combine carrots, water, onion, cider vinegar, salt, sugar, peppercorns, and bay leaves in a saucepan; bring to a boil. Reduce heat; simmer until sugar and salt dissolve, about 2 minutes. Pour over jalapenos and cover with a plate to keep vegetables submerged. Cool for about 1 hour.
- Place jalapenos in a large bowl. Pour carrot mixture over jalapenos and cover with a plate to keep vegetables submerged. Let sit until for flavors to blend, about 1 hour. Discard bay leaves. pour the mixture in a glass jar and cover; refrigerate.
Nutrition Facts : Calories 25.6 calories, Carbohydrate 4.1 g, Fat 0.1 g, Fiber 1 g, Protein 0.4 g, Sodium 495.1 mg, Sugar 2.3 g
PICKLED JALAPENOS
Make and share this Pickled Jalapenos recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 35m
Yield 3 pints
Number Of Ingredients 6
Steps:
- Pack peppers into clean, sterilized jars, leaving a few inches at the top.
- Bring vinegar, water, oil, salt, and pickling spice to a boil in a saucepan over medium heat, stirring to dissolve salt.
- Pour boiling sauce over peppers, leaving at least 1/2" headspace at the top of each jar.
- Place caps on, and screw on lids firmly.
- Process in boiling water bath for 20 minutes.
- Remove bands when cool.
- Check jars seals before storing; any that don't seal, refrigerate promptly.
- Age several weeks before using.
Nutrition Facts : Calories 434.8, Fat 37.1, SaturatedFat 5.2, Sodium 1568, Carbohydrate 19.8, Fiber 8.5, Sugar 12.6, Protein 2.8
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