Pickled Jalapeno Salsa Recipes

PICKLED PINEAPPLE SALSA

Steps:

• Combine the vinegar, oregano, sugar, jalapeno, red onion and pineapple in a medium mixing bowl. Season with additional salt and pepper if needed. Store in the refrigerator in an airtight container for 30 minutes before serving.

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 JALAPENO SALSA

Steps:

• I cut the tomatoes in half and gently squeeze to remove some of the seeds.
• In a food processer, add onion, and jalapeno w/juice.
• Process.
• Add tomatoes.
• Process.
• Add all spices.
• Process and refrigerate several hours.
• This is the time where I taste and add what I think it might need.
• But remember, flavors blend while in the frig.
• so be careful.
• You can also can this if you have many tomatoes in your garden as I did.
• Process, then cook on stove 30-45 min and process in a water bath for 10 minute Follow directions for cleaning jars and lids.

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.

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.

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.