Small Batch Pickled Jalapenos Recipes

Steps:

• Remove stems from jalapenos and slice.
• Mix sliced jalapenos, along with onion, garlic and carrots in a small bowl and toss with the olive oil.
• Pack into a clean, hot canning jar.
• Bring vinegar, water, sugar, and salt to a boil.
• Pour brine over jalapenos, making sure it covers.
• Refrigerate several weeks before using.

Steps:

• Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalapeno peppers and remove from heat. Let mixture cool for 10 minutes.
• Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerate until needed.

Steps:

• Pack clean jalapenos into clean jars (2 half-pints or 4 half-cup jars).
• Bring remaining ingredients to a boil in a small saucepan, then pour over chiles in jars, leaving 1/2-inch headspace. Wipe rims, put on lids and rings, and process ten minutes in a boiling water bath to sterilize jars and food, create a vacuum, and melt the sealing compound on the lids.

Steps:

• Combine vinegar, water, honey, pickling spice, and salt in a small saucepan and bring to a boil. Remove from heat and let stand 10 minutes.
• Place 1/2 clove garlic in each half-pint jar. Divide peppers among jars, then add another 1/2 clove of garlic to the top of each jar.
• Return liquid to a boil and pour into each jar, leaving 1/2 inch headspace. Process 10 minutes in a boiling water bath.