Pickled Cucumbers And Jalapenos Recipes

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.

PICKLED JALAPENOS

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.

PICKLED JALAPEñOS

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.

REFRIGERATOR JALAPENO DILL PICKLES

Steps:

• Cut each cucumber lengthwise into 4 spears. In a very large bowl, combine cucumbers, onion, dill, jalapenos and garlic. In a large saucepan, combine water, vinegar, salt and sugar. Bring to a boil; cook and stir just until salt and sugar are dissolved. Pour over cucumber mixture; cool., Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months.

PICKLED CUCUMBERS AND JALAPENOS

Steps:

• In a bowl, toss cucumbers, jalapenos, onions, and salt. Cover; refrigerate 2 hours.
• In a saucepan over medium heat, cook vinegar, sugar, mustard seed, celery seed, and turmeric, stirring to dissolve sugar.
• Rinse and drain cucumber mixture. Pour vinegar mixture over; let cool. Refrigerate, covered, up to 3 weeks.

REFRIGERATOR DILL PICKLES (NO-CANNING)

Steps:

• Each quart holds 32 ounces. Clean and sterilize your glass jars in the dishwasher.
• OR, in a pot of boiling water, sterilize for 10 minutes. Then sterlize the lids and rings in a pan of simmering water on the stove.
• Wash cucumbers and jalapenos in water with a splash of vinegar.
• Slice jalapeno into 1/4" slices and set aside.
• Lay cucumbers on a clean cutting board, slice cucumbers into spears, halves, or 1/2" round chips. You can even cut the chips using a crinkle cutter so they look like commercial pickles.
• Place cut cucumbers in a colander, sprinkle 1 tablespoon sea salt all over the cut cucumbers and toss gently. This helps draw out the water in the cucumbers to keep them crunchy.
• Don't rinse off the salt and let cucumbers rest while making pickling liquid. If you have time, let the cut cucumbers rest with salt on them for up to 3 hours so they are crisp and the flavor is better. (Even better if you leave them overnight salted in the fridge, but that is totally optional for 10-12 hours.)
• In a large pot, bring vinegar and 6 cups of water to a boil.
• Add 2 tablespoons salt, mustard seeds, coriander seeds, and whole peppercorns.
• Bring pickling liquid to a boil, stirring occasionally, then reduce to a simmer for 5 minutes.
• Remove from heat and cool till lukewarm.
• In each jar, place 2 peeled garlic cloves, 2 fresh dill pieces (or dry dill seeds), and 5-8 jalapeno slices.
• Divide the cucumbers between the jars, they should fit in tight.
• Pour the lukewarm brine into jars and cover the cucumbers completely, fill within 1/2" of jar rim. Use a clean funnel and ladle it into the jars.
• Let jars rest on the counter uncovered for an hour.
• Put lids and rings on jars and keep the pickles in the refrigerator.
• Wait 24 hours before eating the pickles for best flavor.
• Store in the fridge for up to 1 month.

JALAPENO PICKLE RELISH

Steps:

• Combine jalapenos, cukes, onions and the salt in a large glass bowl, cover with cold water and let stand for 2 hours-drain and press veg to remove excess water.
• Combine the sugar and vinegar in a large pot, tie the spices in cheesecloth and add to the liquid.
• Bring to a boil and simmer 15 minute.
• Add veg and simmer for 10 min-remove spice bag.
• Pack into clean hot jars and process 10 minutes in a boiling water bath.

SPICY PICKLED CUCUMBERS AND PEPPERS

Steps:

• In a wide mouth one quart mason jar with lid, combine the sugar, salt, peppercorns, minced onion, crushed red pepper, garlic, and vinegar; shake vigorously for 30-45 seconds or until sugar and salt are well-dissolved.
• Add the cucumber, jalapeno, and banana pepper slices to the jar and top off with water that fills the jar nearly full to the brim. Fasten the lid and gently shake the jar to mix contents. Refrigerate for at least 2-3 days and up to 6 months before consuming.