Best 2 Easy Pickled Jalapenos Recipes
Are you seeking the ultimate, easy pickled jalapeno recipe that will tantalize your taste buds? Embark on a delightful journey into the art of pickling, where you'll discover the secrets to crafting the perfect balance of spicy heat, tangy vinegar, and herbaceous aromatics. Whether you're a seasoned pickle enthusiast or a novice looking to expand your culinary horizons, this article will guide you step-by-step through the process of creating mouthwatering pickled jalapenos that will elevate your meals and inspire your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
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.
EASY PICKLED JALAPENOS
A versatile topping to go with just about any Mexican dish. They are so good, I find myself eating them straight out of the jar sometimes! The jalapenos can be refrigerated for up to three weeks.
Provided by Taliesin
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 2h22m
Yield 8
Number Of Ingredients 9
Steps:
- Combine carrots, water, onion, cider vinegar, salt, sugar, peppercorns, and bay leaves in a saucepan; bring to a boil. Reduce heat; simmer until sugar and salt dissolve, about 2 minutes. Pour over jalapenos and cover with a plate to keep vegetables submerged. Cool for about 1 hour.
- Place jalapenos in a large bowl. Pour carrot mixture over jalapenos and cover with a plate to keep vegetables submerged. Let sit until for flavors to blend, about 1 hour. Discard bay leaves. pour the mixture in a glass jar and cover; refrigerate.
Nutrition Facts : Calories 25.6 calories, Carbohydrate 4.1 g, Fat 0.1 g, Fiber 1 g, Protein 0.4 g, Sodium 495.1 mg, Sugar 2.3 g
Tips:
- Choose the right peppers: Use fresh, firm jalapeño peppers that are free of blemishes. Small to medium-sized peppers are ideal for pickling, as they have a better flavor and texture than larger peppers.
- Slice the peppers evenly: This will help them pickle evenly. If you're using a mandoline slicer, be sure to use a cut-resistant glove to protect your hand.
- Use a clean jar: A clean jar is essential for preventing the growth of bacteria. Wash the jar and lid thoroughly with hot soapy water before using.
- Pack the peppers tightly: This will help to keep them submerged in the pickling liquid and prevent them from floating to the top of the jar.
- Use a good quality pickling liquid: The pickling liquid is what gives the pickled jalapeños their flavor. Use a recipe that includes vinegar, water, sugar, and spices.
- Store the pickled jalapeños in a cool, dark place: This will help them to retain their flavor and quality. Pickled jalapeños can be stored for up to 6 months.
Conclusion:
Pickled jalapeños are a delicious and versatile condiment that can be used to add a spicy kick to a variety of dishes. They're also a great way to preserve jalapeño peppers and enjoy them all year long. With a little planning and effort, you can easily make your own pickled jalapeños at home. So what are you waiting for? Give it a try today!
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