Pickled Onions And Peppers Recipes

PICKLED JALAPENOS AND ONIONS

Steps:

• Put the jalapenos and red onions in a 16-ounce wide-mouth mason jar.
• In a small saucepan, combine the vinegar, sugar, salt and 1 cup water. Bring to a boil, stirring until the sugar and salt are dissolved.
• Pour the hot liquid over the veggies in the jar, screw on the lid and set aside. When it has cooled to room temperature, transfer the jar to the fridge to chill for a minimum of an hour, which will allow the vegetables to pickle. The pickles will last in the fridge for 3 days. Serve them on pulled pork sandwiches.

PICKLED PEPPER AND ONION RELISH

Steps:

• Place onion, bell pepper, jalapeno pepper, pickling spice, sugar, salt, and vinegar into a large saucepan. Bring to a boil over high heat, then reduce heat to medium-low, and simmer 5 minutes, stirring occasionally.
• Pack pepper mixture into hot, sterilized canning jars, and fill with hot vinegar, leaving 1/4 inch headspace. Top with a sterilized lid, and screw on tops securely.
• Place jars into a canner or large stockpot, and cover with 2 inches of water. Bring to a boil, then reduce heat to medium, and simmer gently for 30 minutes. After 30 minutes, remove jars and allow to cool to room temperature. Refrigerate any jars that did not seal. Refrigerate after opening.

QUICK PICKLED PEPPER ONION RELISH

Steps:

• Heat oil in a large skillet over medium-high heat. Saute onion and jalapeno in hot oil until just translucent and softening, 3 to 5 minutes. Stir pickled peppers and 1/4 cup reserved pickling liquid into onion mixture; cook and stir until liquid reduces and flavors blend, 3 to 5 minutes. Season with salt.

PICKLED ONIONS AND PEPPERS

Steps:

• Combine vinegar, 3/4 cup water, sugar, spices, and 2 tablespoons salt in a saucepan. Bring to a boil, stirring until sugar is dissolved. Fill clean containers tightly with vegetables. Add boiling brine to cover completely. Let cool completely. Cover, label, and refrigerate at least 1 week before serving, or up to 3 months.

PICKLED RED ONIONS AND PEPPERS

Steps:

• 1. Bring the sugar and water to a boil, then turn down and continue to simmer till the sugar has dissolved. Once that is done, turn the water off and let it come to room temperature. Make sure the sugar/water liquid is completely cooled; otherwise you'll end up cooking the onions and peppers.
• 2. While the water is simmering, slice the onions and put them in a colander in the sink, and sprinkle with the salt, toss the onions so they are all covered with the salt and let them sit 15 minutes, and then rinse really well and drain. This will take out some of the bite of the raw onions, and will aid in keeping them crisp.
• 3. Once the sugar water has cooled add the red onions and the jalapeño peppers let them sit 30 minutes, stirring occasionally.
• 4. While the onions and peppers are soaking, slice the red pepper and juice the limes.
• 5. After the 30 minutes are up, drain the onions/peppers COMPLEATLY from the sugar water but DO NOT RINSE THEM, put them in a Mason type jar along with the red pepper and pour the lime juice over them. Take a knife and go around the inside of the jar to remove any air bubbles, and wipe the rim before putting the lid and ring on.
• 6. Leave the jar { upside down } on the counter for 2 hours, then refrigerate for several days { turning it over several times } then use them in any number of dishes.
• 7. WHAT IS PURE CANE SUGAR? Pure cane sugar is sugar which has been produced from sugar cane, as opposed to sugar which has been produced from sugar beets or a mixture of beet and cane sugar. Some people believe that cane sugar is of higher quality, and as a result, it is highly prized in some areas. It can be more expensive than beet or mixed sugars, and it is usually prominently labeled.
• 8. Sugar cane is a tropical crop which has been used as a sweetener for centuries. It is processed by crushing the cane so that it releases its sweet juices, and then evaporating the juices to create a concentrated crumble. This crumble can be refined and processed in a variety of ways to generate an assortment of sugar products, including white sugar, brown sugar, and molasses. In the case of pure cane sugar, the cane is processed in a facility which only handles cane, and it is kept isolated from beet sugar products so that the two do not become mixed.
• 9. There are some trace differences between cane and beet sugar which cause the two to perform slightly differently. Some people claim to be able to detect taste and scent differences, and the two also work differently in the kitchen. Recipes can become problematic when the wrong kind of sugar is used, which is why some specifically call for pure cane sugar, to ensure that they come out as expected. Generic sugar may contain varying proportions of beet and cane sugar, leading to irregular performance in the kitchen.

WHITE PIZZA WITH PICKLED ONIONS AND PEPPERS

Steps:

• Preheat oven to 500 degrees. Stir together cheeses, garlic, and oil in a small bowl; season with salt and pepper.
• Divide dough in half; let rest 10 minutes. Brush a baking sheet with oil. Stretch one piece of dough into a 10-inch round on sheet. Dot with half of cheese mixture, then top with half of pickles and half of soppressata.
• Bake until crust is golden brown and cheese is bubbling, 10 to 12 minutes. Drizzle with oil, top with parsley, and serve. Repeat with remaining dough and toppings.

PICKLED PEPPERS AND ONIONS

Steps:

• Halve bell peppers and discard seeds, ribs, and blossom ends. Cut peppers lengthwise into 1/2-inch-wide irregular pieces and transfer to a large heatproof bowl. Trim and peel onions. Halve garlic cloves. Add onions and garlic to peppers. In a saucepan bring water and vinegars to a boil and add juniper berries, sugar, and salt. Simmer mixture, stirring occasionally, 3 minutes, or until sugar is dissolved. Pour vinegar mixture over peppers and onions, covering them completely, and cool. Chill peppers and onions in an airtight container at least 12 hours and up to 5 days.