Jalapeño Pickles Recipes

EASY PICKLED JALAPENOS

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 RECIPE

Steps:

• First, slice your batch of jalapeno peppers into rings and discard the stems. Stuff the jalapeno slices into a quart sized jar (Ball jar or Mason jar).
• Next, add the vinegar, water, honey, garlic, bay leaf, salt, Mexican oregano, and salt to a pot. Bring the brine mixture to a quick boil.
• Give it a quick stir, then remove the brine from heat. Cool slightly.
• Pour the brine into the jar over the jalapeno peppers. Secure with a lid and let come to room temperature. Refrigerate until ready to use.

JALAPEñO PICKLES

Steps:

• Put vinegar, 3 cups water and salt in a large nonreactive pot over medium-high heat. Add bay leaves, cloves, coriander, allspice and red-pepper flakes, and bring to a simmer.
• Add carrots, jalapeño, garlic, onion and cauliflower, and simmer for 8 to 10 minutes, leaving vegetables slightly firm. Turn off heat and add oregano. Let vegetables cool in cooking liquid to room temperature. They are ready to serve immediately, but gain flavor as they age. It's better if you can wait at least a day or two. Store with juices in sanitized jars or plastic containers, and refrigerate for up to 1 month.

MEXICAN PICKLED JALAPENOS

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.

PICKLED JALAPENO PEPPERS

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.

PICKLED JALAPEñOS

Steps:

• In a large (12-inch) skillet or a heavy pot, heat the oil over medium-high until hot but not smoking. Add the onions and cook for 1 minute, stirring occasionally, until their outer layer begins to soften. Stir in the garlic and cook for 1 minute, until it barely begins to turn golden. Incorporate the jalapeños and carrots, and cook for 3 to 4 minutes, stirring a couple times, until the jalapeño skins begin to slightly dull and wrinkle.
• Stir in all remaining ingredients and simmer briskly for about 7 minutes, until the liquid reduces and the vegetables soften. Turn off the heat and let cool.
• Transfer the pickled vegetables and their liquid into a container with a tight-fitting lid and refrigerate for at least 12 hours. (They will last for at least 1 month.)

JALAPENO BREAD & BUTTER PICKLES

Steps:

• In a large container, combine cucumbers, onions, jalapenos and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain again., In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from heat., Carefully ladle hot mixture into seven hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

EASY PICKLED JALAPENOS

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.

EASY PICKLED JALAPENO PEPPERS

Steps:

• Inspect a 12-ounce jar for cracks. Immerse in simmering water until jalapenos are ready. Wash new, unused lid and ring in warm soapy water.
• Bring water, vinegar, garlic, sugar, and salt to a boil in a small saucepan. Stir until sugar is dissolved. Remove from the heat and let brine cool slightly.
• Place jalapenos in the sterilized jar. Poor cooled brine over top, leaving about 1/2 inch of head space at top of jar for expansion. Cover with the lid and place in the refrigerator for 24 hours before serving.