Quick Pickled Jalapeno Rings Recipes

QUICK 10 MINUTE PICKLED JALAPENO

Steps:

• Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.
• Let sit for at least 8 minutes then use tongs to remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar.
• Store in the fridge for up to two months.

PICKLED JALAPENO RINGS

Steps:

• 1. Start a large pot of water boiling and add your canning jars. I leave these on a low boil during the entire canning process. Start a second pot of boiling water for lids and follow the same process.
• 2. Mix together in a pot water, vinegar, salt, pickling spice. bring to a boil then turn to a simmer for duration of process.
• 3. When everything is at a boil for at least 10 minutes start packing your jars. I start with some dill. a couple cloves of garlic, peppers, dill, garlic, peppers. (alternating and layering until jar is full)
• 4. Ladle brine into jars, wipe rim to make sure it is clean before adding lid. Cap tightly.
• 5. Put bottles aside to cool, you should hear the canning lids pop or seal in 30 minutes or less.
• 6. Wipe jars down and put away for at least 7 days to finish pickling. Will keep on shelf probable a lot longer that you will actually let them after tasting. I actually found a jar I forgot about in the back of a cabinet that was at least 10 years old (i date my bottles) they were as just good as the first week after canning.

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.

INSTANT POT® PICKLED JALAPENO RINGS

Steps:

• Slice jalapenos into thin rings using a mandoline.
• Combine jalapeno rings, vinegar, water, garlic, sugar, and sea salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Ladle jalapeno rings and cooking liquid between 2 pint-sized jars and immediately place in the refrigerator to cool.

PICKLED JALAPENO RINGS

Steps:

• Pack pepper slices into 2 pint jars. Add 4 carrot slices, a bay leaf and two onions to each jar.
• Combine vinegar, water and salt in large saucepan; bring to a boil. Pour over peppers in jars.
• Seal and cool 1 hour. Refrigerate 1 week before serving.
• Note: These pepper rings make a wonderful topping for nachos.