Best 3 Jalapeño Pickles Recipes

**Jalapeño Pickles: A Spicy Delight for Every Occasion**

If you're a fan of spicy and tangy flavors, then jalapeño pickles are a must-try. These crunchy and flavorful pickles are a versatile condiment that can be enjoyed in a variety of ways. Whether you're looking for a quick snack, a topping for your favorite sandwich or burger, or a spicy addition to your next charcuterie board, jalapeño pickles are sure to hit the spot. This article provides three unique recipes for making jalapeño pickles, each with its own distinct flavor profile. From the classic vinegar-based pickle to a sweet and spicy pickle with a hint of honey, these recipes offer something for every palate.

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

JALAPENO BREAD & BUTTER PICKLES

Jalapeno Bread & Butter Pickles image

Even the heat-shy will want to dip into these bread and butter pickles with a surprise flavor kick. Ay caramba, they are good!-Karen Owen, Rising Sun, Indiana

Provided by Taste of Home

Time 1h15m

Yield 7 pints.

Number Of Ingredients 10

Ingredients

4 pounds cucumbers, sliced
5 small onions, sliced
4 jalapeno peppers, sliced and seeded
1/2 cup canning salt
5 cups sugar
4 cups white vinegar
2 tablespoons mustard seed
2 teaspoons celery seed
1-1/2 teaspoons ground turmeric
1/2 teaspoon ground cloves

Steps:

In a large container, combine cucumbers, onions, jalapenos and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain again., In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from heat., Carefully ladle hot mixture into seven hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 18 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 0 protein.

REFRIGERATOR JALAPENO DILL PICKLES

Refrigerator Jalapeno Dill Pickles image

I'm passionate about making pickles. My husband is passionate about eating them. He's too impatient to let them cure on the shelf, so I found this quick recipe to make him happy. Add hotter peppers if you like. -Annie Jensen, Roseau, Minnesota

Provided by Taste of Home

Time 20m

Yield about 4 dozen pickle spears.

Number Of Ingredients 9

Ingredients

3 pounds pickling cucumbers (about 12)
1 small onion, halved and sliced
1/4 cup snipped fresh dill
1 to 2 jalapeno peppers, sliced
3 garlic cloves, minced
2-1/2 cups water
2-1/2 cups cider vinegar
1/3 cup canning salt
1/3 cup sugar

Steps:

Cut each cucumber lengthwise into 4 spears. In a very large bowl, combine cucumbers, onion, dill, jalapenos and garlic. In a large saucepan, combine water, vinegar, salt and sugar. Bring to a boil; cook and stir just until salt and sugar are dissolved. Pour over cucumber mixture; cool., Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months.

Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

JALAPEñO PICKLES

Jalapeño Pickles image

These medium-spicy pickles, versions of which can be found throughout Mexico and Central America, make a perfect garnish for burgers, tacos or sandwiches, or they may be served with drinks. They are often made only with jalapeños, plus a little onion and carrot. Jalapeños vary in heat: Some are very spicy, some not. If you wish to make the pickles spicier, add a few serrano chiles, split lengthwise.

Provided by David Tanis

Categories easy, pickles

Time 30m

Yield About 2 quarts

Number Of Ingredients 13

Ingredients

1 1/2 cups apple cider vinegar
3 teaspoons kosher salt
2 bay leaves
3 whole cloves
1 teaspoon coriander seeds
2 allspice berries
1 teaspoon red-pepper flakes
3 medium carrots, sliced at an angle, about 1/2-inch thick (about 2 cups)
6 large jalapeños, sliced crosswise, about 3/8-inch thick (about 3 cups)
1 small head garlic, broken into unpeeled pieces
1 large onion, cut in wedges or rings
1/2 medium cauliflower, cut into small florets (about 3 cups)
1 teaspoon dried oregano

Steps:

Put vinegar, 3 cups water and salt in a large nonreactive pot over medium-high heat. Add bay leaves, cloves, coriander, allspice and red-pepper flakes, and bring to a simmer.
Add carrots, jalapeño, garlic, onion and cauliflower, and simmer for 8 to 10 minutes, leaving vegetables slightly firm. Turn off heat and add oregano. Let vegetables cool in cooking liquid to room temperature. They are ready to serve immediately, but gain flavor as they age. It's better if you can wait at least a day or two. Store with juices in sanitized jars or plastic containers, and refrigerate for up to 1 month.

Tips:

Choose firm, unblemished jalapeños for pickling.
Use a sharp knife to slice the jalapeños into uniform pieces.
Wear gloves when handling jalapeños to avoid skin irritation.
Use a clean glass jar or container for pickling.
Make sure the pickling solution is completely covering the jalapeños.
Store the pickled jalapeños in a cool, dark place for at least two weeks before eating.
Pickled jalapeños can be stored in the refrigerator for up to six months.

Conclusion:

Pickled jalapeños are a delicious and versatile condiment that can be used in a variety of dishes. They can be added to tacos, burritos, sandwiches, salads, and more. Pickled jalapeños also make a great snack on their own. If you are looking for a way to add some spice to your next meal, pickled jalapeños are a great option. With a little planning and effort, you can easily make your own pickled jalapeños at home.