Best 4 Small Batch Pickled Jalapenos Recipes
If you're looking for a quick and easy way to enjoy pickled jalapenos, try making a small batch. This way, you can customize the flavor and heat level to your liking, and you won't have a large jar of pickles taking up space in your refrigerator. With just a few simple ingredients and a little bit of time, you can have a delicious batch of pickled jalapenos that are perfect for adding a spicy kick to your favorite dishes.
Check out the recipes below so you can choose the best recipe for yourself!
PICKLED JALAPENOS
Deliciously fresh and simple pickled peppers! Peppers will keep in the refrigerator for up to 2 months as long as they are covered by the pickling liquid.
Provided by Simply Sundays!
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h
Yield 48
Number Of Ingredients 6
Steps:
- Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.
- Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.
- Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.
Nutrition Facts : Calories 5.1 calories, Carbohydrate 1.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 145.6 mg, Sugar 0.8 g
SMALL-BATCH PICKLED JALAPENOS (CANNING)
From "The Complete Book of Small Batch Preserving". This recipe can also be used for pickling garlic (3-4 heads).
Provided by zeldaz51
Categories Peppers
Time 30m
Yield 2 cups
Number Of Ingredients 5
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.
Nutrition Facts : Calories 39.1, Fat 0.3, SaturatedFat 0.1, Sodium 584.7, Carbohydrate 6.7, Fiber 2, Sugar 5, Protein 0.6
SMALL BATCH PICKLED JALAPENOS
This makes one quart. Great for when you want to put together some jalapenos out of season. I don't use a water bath on this, since it's just one jar, but you could if you wished.
Provided by PalatablePastime
Categories Peppers
Time 15m
Yield 1 quart
Number Of Ingredients 9
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.
EASY PICKLED JALAPENO PEPPERS
A quick and easy recipe for pickled jalapenos. These will keep for a few months in the refrigerator.
Provided by rayne drops
Categories Pickled Vegetables
Time P1DT15m
Yield 12
Number Of Ingredients 6
Steps:
- Inspect a 12-ounce jar for cracks. Immerse in simmering water until jalapenos are ready. Wash new, unused lid and ring in warm soapy water.
- Bring water, vinegar, garlic, sugar, and salt to a boil in a small saucepan. Stir until sugar is dissolved. Remove from the heat and let brine cool slightly.
- Place jalapenos in the sterilized jar. Poor cooled brine over top, leaving about 1/2 inch of head space at top of jar for expansion. Cover with the lid and place in the refrigerator for 24 hours before serving.
Nutrition Facts : Calories 13.2 calories, Carbohydrate 3.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 194.5 mg, Sugar 2.5 g
Tips:
- Choose fresh, firm jalapeños for pickling. Avoid any peppers that are bruised or have soft spots.
- Use a sharp knife to slice the jalapeños into thin rings. This will help them pickle evenly.
- Wear gloves when handling the jalapeños, as the capsaicin in the peppers can irritate your skin.
- If you want your pickled jalapeños to be extra spicy, leave the seeds in. Otherwise, remove the seeds before pickling.
- Use a variety of vinegar for pickling, such as white vinegar, apple cider vinegar, or rice vinegar. You can also add other spices and herbs, such as garlic, dill, or mustard seeds.
- Let the pickled jalapeños sit for at least 24 hours before eating. This will give them time to absorb the flavors of the vinegar and spices.
Conclusion:
Pickled jalapeños are a delicious and versatile condiment that can be used in a variety of dishes. They are perfect for adding a spicy kick to tacos, burritos, sandwiches, and salads. You can also use them as a topping for pizza or nachos. Pickled jalapeños are also a great way to add flavor to your favorite cocktail.
Making pickled jalapeños is easy and only takes a few minutes. With a little planning, you can have a jar of pickled jalapeños ready to enjoy in just a few days.
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