Ball Canning Recipes Pickled Jalapenos

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MEXICAN PICKLED JALAPENOS



Mexican Pickled Jalapenos image

These taqueria-style pickled jalapenos are a great way to preserve jalapenos from your garden. This recipe is suitable for canning but make sure that the vinegar you use has 5% acidity. The pickled jalapenos go great with any Mexican dish.

Provided by nch

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time P3DT35m

Yield 96

Number Of Ingredients 13

2 pounds fresh jalapeno peppers
½ cup thinly sliced white onion
1 large carrot, peeled and thinly sliced
2 cups distilled white vinegar (5% acidity)
2 cups water
4 teaspoons pickling salt
2 teaspoons white sugar
4 cloves garlic, crushed
2 teaspoons dried oregano
4 bay leaves
2 teaspoons black peppercorns, crushed
2 teaspoons cumin seeds
1/2 teaspoon calcium chloride (such as Pickle Crisp®)

Steps:

  • Remove the stems from jalapenos and slice into 1/4-inch thick slices. Remove some or all of the seeds, as desired, by rinsing jalapenos several times in a bowl with cold water and swirling until the seeds break off.
  • Inspect four 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jalapenos are ready. Wash new, unused lids and rings in warm soapy water.
  • Toss jalapenos, onion, and carrots together in a bowl.
  • Combine vinegar, water, pickling salt, and sugar in a saucepan and bring to a boil. Stir until sugar has dissolved.
  • Place 1 garlic clove, 1/2 teaspoon oregano, 1 bay leaf, 1/2 teaspoon crushed peppercorns, and 1/2 teaspoon cumin seeds in each jar. Distribute jalapeno mixture among the jars, packing jars tightly without crushing the vegetables.
  • Pour boiling pickling liquid over the vegetables, leaving 1/2 inch headspace. Remove any air bubbles and add 1/8 teaspoon calcium chloride to each jar.
  • Wipe jar rims clean and place lids on jars. Put on bands and close tightly.
  • Process jars in a boiling water bath for 10 minutes. Turn off the heat and remove the lid of the canning pot. Let the jars sit in the hot liquid for 5 minutes, then remove and let them cool for 24 hours. Wait at least 2 days before serving, or up to 1 to 2 weeks.

Nutrition Facts : Calories 105.9 calories, Carbohydrate 21.2 g, Fat 1.9 g, Fiber 7.5 g, Protein 3.9 g, SaturatedFat 0.2 g, Sodium 2347.6 mg, Sugar 11 g

PICKLED JALAPENOS



Pickled Jalapenos image

Make and share this Pickled Jalapenos recipe from Food.com.

Provided by PalatablePastime

Categories     Vegetable

Time 35m

Yield 3 pints

Number Of Ingredients 6

2 lbs fresh jalapenos, washed,and stems removed
2 cups vinegar
2 cups water
1/2 cup olive oil
2 teaspoons salt
2 teaspoons pickling spices

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

SMALL-BATCH PICKLED JALAPENOS (CANNING)



Small-Batch Pickled Jalapenos (Canning) image

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

10 -12 fresh jalapeno peppers (depending on size)
3/4 cup rice wine vinegar
1/2 cup distilled white vinegar
1/2 teaspoon pickling salt
1 teaspoon granulated sugar

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

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