Best 2 Easy Pickled Jalapenos Recipes
**Discover a World of Spicy Delights: Explore a Collection of Easy Pickled Jalapeño Recipes**
Embark on a culinary adventure with our comprehensive guide to pickled jalapeños, a versatile and fiery ingredient that adds a zesty kick to any dish. From classic brined jalapeños to unique variations infused with exotic flavors, this article offers a treasure trove of recipes that cater to every taste. Whether you're a seasoned pickle enthusiast or a newcomer to the spicy realm, our easy-to-follow instructions and expert tips will guide you through the pickling process, ensuring perfect results every time. Get ready to tantalize your taste buds and transform ordinary meals into extraordinary culinary experiences.
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:
- To make sure your pickled jalapeños are safe to eat, it is important to follow the recipe carefully and use sterilized jars and lids.
- You can use any type of jalapeño pepper for this recipe, but smaller peppers will be spicier than larger ones.
- If you want your pickled jalapeños to be extra spicy, you can add a few drops of habanero or cayenne pepper sauce to the pickling liquid.
- You can also add other spices and herbs to the pickling liquid, such as garlic, onion, dill, or oregano.
- Pickled jalapeños can be stored in the refrigerator for up to 6 months.
Conclusion:
Pickled jalapeños are a delicious and versatile condiment that can be used in a variety of dishes. They are perfect for adding a pop of flavor to tacos, burritos, sandwiches, and salads. They can also be used as a garnish for cocktails or Bloody Marys.
If you are looking for an easy and delicious way to pickle jalapeños, this recipe is a great option. It is simple to follow and only requires a few ingredients. So next time you have a craving for something spicy, give this recipe a try.
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