Best 6 Crunchy Pickled Jalapeno Rings Made With Pickling Lime Recipes

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Indulge in a burst of tangy, spicy flavors with our Crunchy Pickled Jalapeño Rings! These delectable treats are crafted using a unique blend of pickling spices, vinegar, and a touch of pickling lime, resulting in a delightful balance of heat and acidity. Our easy-to-follow recipes provide step-by-step instructions for preparing these pickled jalapeños in three different variations: classic, sweet, and spicy. Whether you prefer a traditional taste or a kick of sweetness or heat, we've got you covered. These versatile pickled jalapeño rings are perfect for adding a zesty touch to tacos, sandwiches, salads, or as a standalone snack. Get ready to tantalize your taste buds with this exciting culinary adventure!

Check out the recipes below so you can choose the best recipe for yourself!

PICKLED JALAPENO RINGS



Pickled Jalapeno Rings image

I like making my own as they stay crunchy. This recipe will make 6 quarts of pickled jalapeno rings. A quick easy measure is it takes 1 pound of peppers to make 1 quart of rings. These can also be made by omitting the pickling spice and dill for a more traditional jalapeno ring, I just like them with the additional spice.

Provided by Lou Kostura

Categories     Other Appetizers

Time 2h

Number Of Ingredients 8

6 lb jalapeno peppers sliced into rings
12 c water
4 c white vinegar
10 Tbsp kosher salt
1/2 c pickling spice
1 bunch fresh dill
30 clove garlic
6 qt canning jars and lids

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 JALAPENOS



Pickled Jalapenos image

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

1 cup vinegar
1 cup water
2 tablespoons white sugar
1 tablespoon salt
2 cloves garlic, smashed
1 pound jalapeno peppers, thinly sliced

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

CRISPY PICKLED PEPPERS (USING PICKLING LIME)



Crispy Pickled Peppers (Using Pickling Lime) image

This recipe was said to have been developed as a safe pickled pepper recipe for crispy slices by Elizabeth Andres of the University of Georgia. It is very important to rinse the lime well from the peppers as if retained it will neutralize the acid of the vinegar & make the peppers unsafe. They taste best if allowed to sit several weeks/months.

Provided by Busters friend

Categories     Canning

Time P2DT40m

Yield 6 pints

Number Of Ingredients 7

3 lbs jalapenos
1 cup pickling lime
7 1/2 cups cider vinegar (5% acidity)
1 3/4 cups water
2 tablespoons pickling salt
3 tablespoons celery seeds (optional)
6 tablespoons mustard seeds (optional)

Steps:

  • Slice peppers in 1/4 inch rings.
  • Soak in 1 gallon of water with 1 cup pickling lime 12 - 24 hours ( ideal = 18 hours).
  • Drain & rinse peppers well. Soak in fresh water 1 hour. Repeat this twice more.
  • Bring vinegar, salt & water to full boil.
  • Add 1/2 T celery seed & 1 T mustard seed in sterilized pint jars.
  • Pack with peppers and carefully fill jars, leaving 1/2 inch headspace.
  • Wipe rims, apply lids & rings. Process 10 minutes (if at 1000 foot elevation or lower) in hot water bath.

PICKLED JALAPENO RINGS



Pickled Jalapeno Rings image

I started canning Hungarian hot and mild peppers with my dad every year, but they are hard to find in California, so I now make pickled jalapenos instead. They stay crunchy, unlike the mushy kind you find at the store. -Lou Kostura, Belmont, California

Provided by Taste of Home

Time 15m

Yield 32 servings.

Number Of Ingredients 7

1 pound jalapeno peppers, sliced into rings
1 cup fresh dill sprigs
5 garlic cloves
1-1/2 cups water
2/3 cup white vinegar
5 teaspoons kosher salt
4 teaspoons mixed pickling spices

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.

Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 180mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

CRUNCHY PICKLED JALAPENO RINGS (MADE WITH PICKLING LIME)



Crunchy Pickled Jalapeno Rings (Made With Pickling Lime) image

I searched for a long time to find a way to make shelf-stable pickled jalapenos that remained crunchy after the jars were processed in a boiling water bath. I tried Pickle Crisp and I tried alum, but neither of these worked. So I finally tried a pickling lime soak, and it worked! It takes more time, but it works - the peppers stay crunchy. Follow the soaking instructions regarding the pickling lime carefully; if all the lime is not soaked off the peppers may not be acid enough for safe preservation. Also, DO NOT alter the vinegar to water ratio in the brine. Peppers are low acid to begin with, and the pickling lime soak makes them even more low acid, so you need to make sure you have a sufficiently acid brine for safe shelf-stable preservation. The preparation time includes the time needed to soak the peppers. Wear rubber gloves when working with hot peppers. If you don't you will absentmindedly rub your eyes sometime after you've been working with the peppers & you will be sorry.

Provided by xtine

Categories     Peppers

Time P1DT10m

Yield 6 pints

Number Of Ingredients 12

2 1/2 lbs fresh jalapenos
1 cup pickling lime
1 gallon water
3 small shallots, roughly chopped
6 garlic cloves, peeled and cut in half
1 1/2 teaspoons dried oregano, divided
6 bay leaves
18 peppercorns
7 1/2 cups white wine vinegar
1 3/4 cups water
3 tablespoons pickling salt
3 tablespoons sugar

Steps:

  • Day 1:.
  • Wash the peppers in cold water and slice into 1/4" rings.
  • In a very large plastic or stainless steel container, combine the 1 cup of pickling lime and the gallon of water, stirring well to combine. Add the pepper rings, cover the container, and let it sit on the counter. The pickling lime will settle to the bottom of the container - this is normal. Soak the pepper rings in the lime water solution for 12hours. You can soak them for longer if you like, up to 24 hours, but 12 hours will do the trick.
  • Day 2:.
  • The next day, drain the peppers, cover again with cold water, and soak for one hour. Do this two more times, draining and covering with fresh cold water each time, until you have soaked the peppers in fresh water a total of three times, for an hour each time. This step is important; it removes all of the lime so the peppers will be acid enough to can safely. DO NOT SKIP ANY OF THE SOAKING STEPS. Drain the peppers and set aside.
  • Sterilize 6 pint jars by boiling them for 10 minutes.
  • Combine the 7 1/2 cups white wine vinegar, 1 3/4 cups water, 3 tablespoons pickling salt, and 3 tablespoons sugar in a large stockpot. Bring to a boil, stirring so that the salt and sugar dissolves. As soon as the salt and sugar are dissolved, reduce the heat to medium and cover.
  • Place 1 tablespoon of chopped shallots, 1 garlic clove, 1/4 teaspoon dried oregano, 1 bay leaf, and 3 peppercorns in each sterilized pint jar.
  • Pack the peppers on top of the seasonings in the jars, leaving 1 inch headspace.
  • Ladle the brine into the jars, covering the peppers and leaving 1/2 inch headspace.
  • Using a bubble freer, chopstick, or plastic knife, remove any air bubbles. Add more brine if necessary, headspace should be 1/2 inch.
  • Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings.
  • Process in a boiling water bath for 10 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 10 minutes, or you can just put it in the fridge and use it within 3 months.

QUICK PICKLED JALAPENO RINGS



Quick Pickled Jalapeno Rings image

While these are a no-brainer topping for your nachos, the fun doesn't stop there. These make any sandwich more special, and any salad less snoozy.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 25m

Yield 2

Number Of Ingredients 7

¾ cup water
¾ cup distilled white vinegar
3 tablespoons white sugar
1 tablespoon kosher salt
1 clove garlic, crushed
½ teaspoon oregano
10 large jalapeno peppers, sliced into rings

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.

Nutrition Facts : Calories 98.7 calories, Carbohydrate 23.6 g, Fat 0.5 g, Fiber 2 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 2883.7 mg, Sugar 21 g

Tips:

  • To ensure crisp pickled jalapeño rings, select firm and fresh peppers. Avoid any with blemishes or soft spots.
  • Use a sharp knife to slice the jalapeños into thin, even rings. This will help them pickle evenly.
  • Wear gloves when handling the jalapeños, as the capsaicin (the compound that makes them spicy) can irritate your skin.
  • Remove the seeds and ribs from the jalapeño rings if you prefer a milder flavor. However, leaving them in will result in a spicier pickle.
  • Use a pickling lime solution to soak the jalapeño rings before pickling. This will help to remove the bitterness and enhance their flavor.
  • Use a variety of pickling liquids to create different flavors of pickled jalapeño rings. Some popular options include vinegar, brine, and oil.
  • Experiment with different spices and herbs to add flavor to your pickled jalapeño rings. Some popular choices include garlic, dill, and coriander.
  • Store the pickled jalapeño rings in a cool, dark place for at least two weeks before enjoying them. This will allow the flavors to develop fully.

Conclusion:

Pickled jalapeño rings 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, sandwiches, salads, and more. With a little planning and effort, you can easily make your own pickled jalapeño rings at home. So next time you're looking for a way to add some excitement to your meals, give this recipe a try!

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