Pickled Jalapeño Peppers Blue Ribbon Winner Texas State Fair Recipes

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 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 JALAPEñO PEPPERS (BLUE RIBBON WINNER TEXAS STATE FAIR) RECIPE - (4/5)

Steps:

• Note: Select the best quality peppers for canning. Choose either fresh jalapeño peppers or fresh Texas A&M mild jalapeños, and pickle as soon as possible. If you must hold them, store in a cool, well ventilated space. Sterilize jars: 1. Wash 1-pint Mason-type jars in hot suds and rinse in scalding water. 2. Put jars in a kettle and cover with hot water. 3. Bring water to a boil, covered, and boil jars 15 minutes from time that steam emerges from kettle. 4. Turn off heat and let jars stand in hot water. 5. Just before they are filled, invert jars into a kitchen towel to dry. (Jars should be filled while they are still hot.) 6. Sterilize jar lids 5 minutes, or according to manufacturer's instructions. Prepare jalapeño peppers: 1. Combine the white vinegar and water in a medium saucepan. 2. Bring it to a boil, lower heat and simmer while preparing the jalapeño peppers. 3. Wash peppers, drain and slice into ¼ inch rounds, discarding stems. Note: Wear rubber gloves. If you don't wear them while you are cutting all those jalapeño peppers, your hands will absorb the juice from the peppers and burn like crazy. 4. For a milder flavor, remove the seeds. 5. Pack the peppers in glass jars to within ½ inch of the top and cover with the boiling vinegar-water, leaving ½-inch headspace. 6. Add salt to jars. 7. After filling the glass jars, work the blade of a knife down the sides of the jar to remove air bubbles, and add more liquid if needed to cover the peppers. 8. Wipe the ring and the jar rim clean and screw on the cap. 9. Adjust the lids and process in boiling water for 10 minutes. 10. Allow the jalapeño peppers to cure for a minimum of 6 weeks.

PICKLED JALAPENO RINGS

Steps:

• In a clean 1 quart glass jar, layer a quarter each of the jalapenos, dill and garlic; repeat, filling the jar. In a saucepan, bring water, vinegar, salt and pickling spices to a simmer until salt dissolves. Pour into jar to cover peppers; seal. Let stand until cool. Refrigerate at least 7 days; store up to 1 month.

PICKLED JALAPENO PEPPERS "TEXAS PICKLES"

Steps:

• Slice all of the jalapeno peppers in 1/4" rings and set aside. In a large Dutch oven combine vinegar, water, salt, sugar and pickling spice (tied in cheesecloth) and bring to a boi. Simmer for about 45 minutes. Add peppers and simmer another 30-45 minutes.
• Pack sweet jalapeno peppers and juice into sterile jelly jars or pint jars to within 1/2" of top of jar. Wipe rim of jar well with damp paper towel then seal tightly and process in a boiling water bath for 15 minutes. Remove from water and cool.
• *Note: The more surgar you use - the less heat. For milder pickles, remove seeds before cooking. Fresh peppers are VERY HOT! Use gloves when working with fresh jalapenos. Recipe can be doubled. If making your own Pickling Spice, store ingredients in sealed mason jar.
• Serve on sandwiches, on pizza, in salads, pour over a block of room temperature cream cheese and serve with crackers.