Mexican Pickled Jalapenos Recipes

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PICKLED JALAPENOS RECIPE



Pickled Jalapenos Recipe image

This pickled jalapenos recipe makes the best crunchy, spicy pickled jalapenos with a touch of sweet, ready in only 10 minutes, so easy to make! Top your tacos, nachos and so much more!

Provided by Mike Hultquist

Categories     Appetizer     Main Course     Snack

Time 10m

Number Of Ingredients 9

5-6 jalapeno peppers (sliced)
1 cup white vinegar
1 cup water
1 clove garlic (smashed)
1 tablespoon honey (or use sugar)
1 bay leaf
1 tablespoon salt
1 teaspoon Mexican oregano
1 teaspoon peppercorns

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.

Nutrition Facts : Calories 151 kcal, Carbohydrate 27 g, Protein 1 g, Sodium 6998 mg, Fiber 3 g, Sugar 20 g, ServingSize 1 serving

PICKLED JALAPENOS



Pickled Jalapenos image

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 Recipes     Canning and Preserving Recipes     Pickled

Time 1h

Yield 48

Number Of Ingredients 6

1 cup vinegar
1 cup water
2 tablespoons white sugar
1 tablespoon salt
2 cloves garlic, smashed
1 pound jalapeno peppers, thinly sliced

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, Carbohydrate 1.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 145.6 mg, Sugar 0.8 g

HOMEMADE PICKLED JALAPEñOS



Homemade Pickled Jalapeños image

Quick, Easy, and ready to eat the same day! In Mexico, we also know these pickled jalapeño peppers as Chiles en Escabeche, Chiles en Vinagre, or Chiles Curtidos. And are a great companion in our sandwiches-tortas. Make a large batch to give away as a gift for your friends and relatives that enjoy some spiciness in their lives.

Provided by Mely Martínez

Categories     Salsas

Time 25m

Number Of Ingredients 15

2 Lbs. Jalapeño Peppers sliced or cut into rings*
2 cups of carrots peeled and sliced**
1 large white onion cut into large slices or pieces
12 Garlic Cloves, peeled
2 cups of white vinegar ( apple vinegar is Ok)
2 cups water
2 Tablespoon of olive oil
4 Bay leaves
4 springs fresh thyme or 1 1/2 teaspoon dry thyme
2 springs fresh marjoram or 1 1/2 teaspoon dry marjoram
1 teaspoon of black peppercorns crushed
1 Teaspoon Allspice berries crushed
1 Tablespoon sugar (optional)
Salt to taste
Clean Glass jars with lids

Steps:

  • Gather all your ingredients as indicated in the list above since this is a quick process. Wash and sterilize the glass canning jars, dry completely, and have them ready.
  • Heat the olive oil in a non-aluminum pot over a medium-high flame.
  • Add the sliced carrots and stir, cook for about 4-5 minutes, we are cooking them first since they take longer to cook than peppers. Do not over-cook the vegetables, they have to have some crunchiness at the end.
  • After that time, add the jalapeños, garlic, and onion. If you're adding other types of vegetables, add them at this time. Cook, stirring frequently for another 4-5 minutes.
  • Add the rest of the ingredients, and bring to a boil, then reduce heat and gently simmer for 5 minutes. After that time, remove from heat, and allow to cool just for a few minutes.
  • Divided the pickled jalapeños evenly between the jars. Let stand until cool. Close the lids tightly and refrigerate them.
  • These pickled jalapeños can be kept in the refrigerator for up to a month.

Nutrition Facts : Calories 193 kcal, Carbohydrate 25 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Sodium 61 mg, Fiber 9 g, Sugar 14 g, ServingSize 1 serving

PICKLED JALAPEñOS



Pickled Jalapeños image

Homemade Pickled Jalapeños are easy to make! This simple recipe, which uses the waterbath canning method, makes tasty and crisp homemade pickled jalapeños slices.

Provided by Elizabeth

Time 1h

Number Of Ingredients 5

1 1/2 pounds jalapeños peppers
3 1/2 cups white vinegar (MUST be 5% acidity)
1 cup water
1 tablespoon pickling salt, optional
Ball® Pickle Crisp or Mrs. Wages Xtra Crunch, optional

Steps:

  • Slice Peppers: Wash peppers and cut off steams. Slice peppers into 1/4-inch thick rings. Wear gloves for this step to avoid burning your hands. And do NOT touch your eyes or any other sensitive body parts.
  • Heat Jars: Place a rack into the bottom of a large pot. Fill pot with enough water to cover jars. Submerge jars in water. Bring water to a simmer, 180 degrees. Simmer jars for 10 minutes. (Since the peppers process for 10 minutes, you don't need to boil the jars.)
  • Prepare the Brine: While the jars heat, combine vinegar, water, and salt medium saucepan. Boil for five minutes.
  • Pack Jars. Remove jars from the water. Pack the peppers into hot jars, leaving 1/2 inch headspace. Add 1/4 teaspoon Pickle Crisp to each jar, if desired.
  • Add Brine. Ladle brine into jars, leaving 1/2 inch headspace. Using a wooden chopstick, bubble tool, or soft rubber spatula, remove air bubbles. Measure headspace. Add more brine if needed.
  • Clean Rim and Apply Lids. Wipe rim with clean, damp cloth. Place lid on jar. Screw on band to "fingertip tight." You should feel some resistance but you don't want to crank the band on too tight.
  • Process Jars. Lower jars into pot. Water should cover jars by 1 to 2-inches after all jars are in the pot. Cover the pot. Return water to a boil. Process for 10 minutes. (Start the timer once the water returns to a boil.) Be sure to maintain a rolling boil during the entire 10 minute processing time.When processing time completes, turn off the burner and remove lid. Wait 5 minutes before removing jars from the pot. Lift the jars out of the water straight. Avoid tipping the jars. Place hot jars on a towel-lined counter or wood cutting board. Allow jars to cool for 24 hours.
  • Check Seals. Press the center of the lid. It should not move. Remove outer ring. Gently try to lift the lid off the jar. It should not move. Wipe jars. Label. If any jar didn't seal, place into the refrigerator and enjoy within a week or so.
  • Store: Place jars in a cool place out of direct sunlight. For best flavor, wait six weeks before enjoying the peppers.

Nutrition Facts : Calories 18 kcal, ServingSize 1 serving

TAQUERIA-STYLE PICKLED JALAPENOS AND CARROTS RECIPE



Taqueria-Style Pickled Jalapenos and Carrots Recipe image

This recipe for spicy pickled carrots and jalapeno peppers is just like they make them at your favorite Mexican restaurant. They're a perfect snack or side dish.

Provided by Mike Hultquist

Categories     Appetizer     Snack

Time 25m

Number Of Ingredients 11

4-5 jalapeno peppers
2 medium sized carrots (peeled)
2 garlic cloves (chopped)
1 tablespoon olive oil
1 teaspoon Mexican oregano
1 teaspoon black peppercorns
1 cup water
1 cup white vinegar
1 bay leaf
1 tablespoon salt
1 tablespoon honey or sugar (optional)

Steps:

  • Slice the jalapenos and carrots to ¼ inch thick, discarding the stems. A mandolin is great for this to achieve uniform slices.
  • Heat the oil in a large pan to medium heat. Add the jalapeno and carrot slices. Cook them, stirring a bit, for 5 minutes.
  • Add the garlic, oregano and peppercorns. Stir and cook another minute, until you can smell the garlic.
  • Add the remaining ingredients and bring to a quick boil.
  • Reduce the heat and simmer for 10 minutes.
  • Cool, then transfer to a jar.

Nutrition Facts : Calories 20 kcal, Carbohydrate 2 g, Sodium 442 mg, Sugar 1 g, ServingSize 1 serving

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 CARROTS AND JALAPENOS



Pickled Carrots and Jalapenos image

Provided by Guy Fieri

Categories     side-dish

Time 4h15m

Yield 12 servings

Number Of Ingredients 0

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.

ESCABECHE RECIPE (MEXICAN PICKLED VEGETABLES)



Escabeche Recipe (Mexican Pickled Vegetables) image

Homemade Escabeche (Mexican Pickled Vegetables) is a quick pickle recipe made with jalapeno peppers, carrot, and red onion.

Provided by Kim

Categories     Condiment

Time 35m

Number Of Ingredients 9

1 small red onion (sliced thin)
2 medium carrots (sliced thin)
1 large jalapeno (sliced into thin rings)
1/2 teaspoon ground coriander ((or 3/4 teaspoon coriander seeds))
1/4 heaping teaspoon ground cumin ((or 1/2 teaspoon cumin seeds))
1 1/2 cups apple cider vinegar
3/4 cup water
2 teaspoons sugar
1/2 teaspoon salt

Steps:

  • Cut the vegetables and place them in a pint sized mason jar (or two). Use more or less of any vegetable as desired.
  • If using whole seeds, toast them in a small pot over medium heat until fragrant, approximately 2 minutes.
  • Add the vinegar, water, sugar, and salt to the pot (and add the ground spices here if using ground instead) and bring to a boil.
  • Remove the pot from the heat and pour the vinegar mixture into the jars over the vegetables. Let cool and refrigerate at least 30 minutes.

Nutrition Facts : ServingSize 1 cup (1/2 recipe), Calories 104 kcal, Carbohydrate 17 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 640 mg, Fiber 3 g, Sugar 10 g

MEXICAN PICKLED JALAPENOS



Mexican Pickled Jalapenos image

This recipe for Mexican chili peppers in vinegar is the best recipe to top anything from a sandwich to a snack. They are perfect with tacos, quesadillas, and pizzas.

Provided by Piloncillo&Vainilla

Categories     Basics     Pantry condiments

Time 30m

Number Of Ingredients 12

3 tablespoons vegetable or olive oil
2 cups peeled and sliced carrots
1 large onion, cut
1 pound chiles jalapeños
1 garlic head
1 bay leave
3-4 cups white vinegar
1 teaspoon thyme, dried
1 teaspoon oregano,dried (mexican oregano is best)
1 teaspoon marjoram (*optional)
1/4 teaspoon pepercorns
1 teaspoon salt

Steps:

  • To make the peppers in vinegar or pickled peppers, you have to prepare the vegetables first. Peel, slice and prepare the chilies, carrots, onion and garlic and set aside.
  • The next step is to put the oil in a pot, it is important that the oil covers the bottom of the pot. When it starts to heat add the carrots and sauté for a few minutes, then add the onion, garlic and jalapeño peppers. It is important that the vegetables do not brown, the only thing we are looking for is to sauté them a little.
  • The next step is to cover the vegetables with the vinegar and add the herbs and salt. Lower the heat and let them come to a boil. At this time the fire is turned off and they are left to rest. When cold, they are packed in glass jars with lids.

Nutrition Facts : ServingSize 20 g, Calories 57 kcal, Carbohydrate 11 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Sodium 103 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 2 g

PICKLED JALAPENO PEPPERS



Pickled Jalapeno Peppers image

This is a fresh pickle and must be stored in the fridge and used within a week. They have these at the taco trucks in the San Francisco Bay Area ready to eat along with the tacos. My DBF gets sent back to the truck if he forgets to bring these home ;) Don't forget to wear rubber gloves when handling chiles.

Provided by cookiedog

Categories     Peppers

Time 20m

Yield 2 cups

Number Of Ingredients 11

1 tablespoon vegetable oil or 1 tablespoon olive oil
6 fresh jalapeno chilies, cut in half lengthwise
onion (10 thin slices)
2 carrots, slices
2 garlic cloves, cut in half
1/2 teaspoon kosher salt
1 bay leaf
4 black peppercorns
1/8 teaspoon whole dried Mexican oregano, rubbed to a powder
1 clove
3/4 cup white vinegar

Steps:

  • Heat the oil over medium heat in a 2-quart saucepan. Cook the chiles, onion, carrot, and garlic for about 5 minutes, stirring occasionally, until half-cooked; do not let the vegetables brown.
  • Add the salt, bay leaf, peppercorns, oregano, clove, and vinegar. Bring to a simmer. Boil for 1 minute and set aside to cool. Pour into a clean storage container and refrigerate. Use within the week.

TAQUERIA STYLE PICKLED JALAPENOS AND CARROTS



Taqueria Style Pickled Jalapenos and Carrots image

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

Time 20m

Number Of Ingredients 12

8-10 jalapenos
2 carrots
1 small onion
4-6 cloves of garlic
olive oil
1.5 cups white vinegar
1 cup water
1 tablespoon salt (Kosher or sea salt)
1/2 teaspoon Mexican oregano
1/2 teaspoon cumin seeds
8-10 black peppercorns
1 bay leaf (optional)

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, Carbohydrate 4 g, Sodium 14 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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