JALAPENOS EN ESCABECHE (PICKLED JALAPENOS)
This recipe came from Too Many Chiles! Use any small hot pepper you want, just don't limit to jalapenos.
Provided by SimplyME
Categories Peppers
Time 1h
Yield 4 pints
Number Of Ingredients 9
Steps:
- In a pan, saute the chiles in the oil until the skin starts to blister.
- Add the onion and carrots and heat for an additional minute.
- Add 2 cloves and 3 peppecorns to bottom of each of the jars.
- Pack the chile mixture into sterilized pint jars leaving 1/2-inch head space.
- Add 2 cloves and 1 teaspoon salt to each of the jars.
- In a pan, combine the vinegar and water and bring to a boil.
- Pour over the chiles.
- Seal and process the jars in a boiling water bath for 15 minutes.
- Store for 4 weeks in cool, dark place.
- I always add more peppercorns and garlic to each jar.
Nutrition Facts : Calories 232, Fat 14.1, SaturatedFat 2, Sodium 7115.6, Carbohydrate 18.7, Fiber 4.8, Sugar 8.1, Protein 2.4
EASY PICKLED JALAPENOS
Homemade pickled jalapenos are a treat to have on hand for chilis, tacos, salads and sandwiches. Pouring hot brine over them instead of boiling them gives them a pleasant fresh crispness instead of the soft texture of the store-bought variety.
Provided by Food Network Kitchen
Time 45m
Yield 1 pint
Number Of Ingredients 6
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 JALAPEñOS
Ask any Mexican if they have pickled jalapeños in their pantry, and the answer is usually a resounding yes. More than a condiment, they are an absolute necessity. Incredibly versatile, they can be tucked into tacos, quesadillas and sandwiches, mixed into tuna salads or eggs for omelets, or served as garnishes, crowning nachos, hot dogs and pizzas. The tangy brine, which can be used to punch up any vinaigrette, tames the heat of the chiles. There are countless store-bought options - and people tend to be loyal to particular brands - but pickling your own is easy, and allows you to customize to taste, altering the vegetable ratios, herbs or sugar content. Inspired by fruit-based vinegars available in the Mexican countryside, this version combines white distilled vinegar with natural rice vinegar, adding a dose of sweetness.
Provided by Pati Jinich
Categories pickles, vegetables
Time 12h15m
Yield 6 to 7 cups
Number Of Ingredients 15
Steps:
- In a large (12-inch) skillet or a heavy pot, heat the oil over medium-high until hot but not smoking. Add the onions and cook for 1 minute, stirring occasionally, until their outer layer begins to soften. Stir in the garlic and cook for 1 minute, until it barely begins to turn golden. Incorporate the jalapeños and carrots, and cook for 3 to 4 minutes, stirring a couple times, until the jalapeño skins begin to slightly dull and wrinkle.
- Stir in all remaining ingredients and simmer briskly for about 7 minutes, until the liquid reduces and the vegetables soften. Turn off the heat and let cool.
- Transfer the pickled vegetables and their liquid into a container with a tight-fitting lid and refrigerate for at least 12 hours. (They will last for at least 1 month.)
BEST PICKLED JALAPENOS
Make and share this Best Pickled Jalapenos recipe from Food.com.
Provided by Miss Annie
Categories Very Low Carbs
Time 50m
Yield 4 pints
Number Of Ingredients 9
Steps:
- In clean sterilized jars, place the olive oil, oregano, garlic and carrots and onions (optional).
- Mix the brine ingredients and bring to a boil.
- Pack your peppers (and other vegetables) in jars to 3/4 full (peppers will expand).
- Pour boiling brine over the peppers within 1/2" from the top.
- Seal by hot water bath for 20 minutes.
- Let jars sit for 3 weeks for the best flavor.
- NOTE: The amount of peppers is not given here. It all depends on how many peppers you can stuff into a jar, and how many jars you will be making. I think I used 1# or maybe 1 1/2# for this amount of ingredients.
Nutrition Facts : Calories 38.5, Fat 1.1, SaturatedFat 0.2, Sodium 14163.7, Carbohydrate 1.9, Fiber 0.2, Sugar 0.5, Protein 0.1
PICKLED JALAPENOS
This is a brine I came up with from various pickle recipes. Our family loves my salsa, which uses the pickled jalapenos in the recipe. Since we grow jalapenos, I decided to try making my own. We also like to eat these on nachos, tacos, and enchiladas!
Provided by Paula
Categories Peppers
Time 55m
Yield 3 pints
Number Of Ingredients 4
Steps:
- Make sure you wear rubber gloves!
- I learned the hard way the first time I made these-- my hands burned for a day or two!
- Remove the stem end from the jalapenos and remove seeds from inside.
- Slice jalapenos and place in clean pint jars.
- Boil brine ingredients and pour over jalapenos to within 1/2 inch of rim.
- Wipe rims; add lids and rings.
- Process for 10 minutes in a hot water bath.
- If you have any jars that do not seal, you may re-process these using new lids.
Nutrition Facts : Calories 17.9, Sodium 5820.4
PICKLED JALAPENOS
Make and share this Pickled Jalapenos recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 35m
Yield 3 pints
Number Of Ingredients 6
Steps:
- Pack peppers into clean, sterilized jars, leaving a few inches at the top.
- Bring vinegar, water, oil, salt, and pickling spice to a boil in a saucepan over medium heat, stirring to dissolve salt.
- Pour boiling sauce over peppers, leaving at least 1/2" headspace at the top of each jar.
- Place caps on, and screw on lids firmly.
- Process in boiling water bath for 20 minutes.
- Remove bands when cool.
- Check jars seals before storing; any that don't seal, refrigerate promptly.
- Age several weeks before using.
Nutrition Facts : Calories 434.8, Fat 37.1, SaturatedFat 5.2, Sodium 1568, Carbohydrate 19.8, Fiber 8.5, Sugar 12.6, Protein 2.8
PICKLED JALAPENOS
Make and share this Pickled Jalapenos recipe from Food.com.
Provided by Dave Rudolph
Categories Peppers
Time 30m
Yield 20 per qt
Number Of Ingredients 4
Steps:
- 60 or more jalapenos get a gallon of vinegar (white) mix half and half with water put peppers in canning jars.
- add vinegar and water mix and fill to 1 half inch below top of jar.
- add 1 tbls salt.
- leave lid off and put in microwave for 5 minutes.
- remove and screw on lid and band.
- they will seal and its fast and easy peppers are crisp.
Nutrition Facts :
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