Best 7 Pickled Garlic And Jalapeno Peppers Recipes
**Discover the Culinary Symphony of Pickled Garlic and Jalapeño Peppers: A Journey of Taste and Delight**
Embark on a tantalizing adventure with pickled garlic and jalapeño peppers, a culinary masterpiece that dances on the palate with its symphony of flavors. This dynamic duo transforms ordinary meals into extraordinary culinary experiences, adding a burst of vibrancy and a touch of heat that awakens the senses. From the sweet and tangy notes of pickled garlic to the fiery kick of jalapeños, these pickled delights elevate dishes to new heights of flavor. Explore a world of culinary possibilities with our carefully curated collection of recipes, ranging from classic to contemporary, all showcasing the versatility of these pickled gems. Whether you're a fan of spicy sensations or prefer a milder touch, our recipes cater to every taste bud, ensuring a journey of taste and delight. Prepare to elevate your culinary repertoire and create unforgettable dishes that leave a lasting impression.
QUICK PICKLED GARLIC JALAPEñOS
Pickling peppers doesn't require any fancy equipment or waiting weeks for results. All you need is a mason jar and a few ingredients. These are the best spicy and sweet accompaniment to slow-roasted barbecue meats such as brisket. They also go great in soups, on sandwiches or even by themselves!
Provided by Jacqui Wedewer
Categories Snacks
Time 19m59S
Yield 12
Number Of Ingredients 5
Steps:
- Combine vinegar, sugar and water in a sauce pot.
- Bring to a boil and simmer until the sugar is dissolved.
- Remove from heat and cool until it reaches room temperature.
- While it cools, you can use this time to slice the peppers and garlic.
- To remove the seeds from the peppers, remove the top of the pepper and roll the pepper firmly on a cutting board using your palm. Then squeeze the pepper gently until seeds start to fall out. This won't remove every single seed, but it will help lessen the spiciness of the peppers. If you want the pickles to be extra spicy, skip this step.
- Fill a mason jar with the garlic and peppers and pour the vinegar mixture over top until it reaches the neck of the jar. You will most likely have extra liquid that can be discarded.
- Use a spoon to push down the garlic and peppers so they are completely submerged in the liquid.
- Cap the jar tightly and refrigerate for at least three days. Wait over a week for even better results.
- The peppers will stay good in the refrigerator for several weeks.
Nutrition Facts : ServingSize 1 serving, Calories 90 calories, Sugar 21 g, Carbohydrate 22 g, Fiber 0.2 g, Protein 0.2 g, Sodium 2 mg
PICKLED GARLIC AND JALAPENO PEPPERS
A quick and easy recipe for delicious pickled peppers! My husband loves these, and the amount of garlic can be adjusted depending on personal taste. We use a lot because we're big fans of pickled garlic too. You could also substitute serrano peppers for the jalapenos, cauliflower for the carrots, or add small onions. Pickles will keep approximately 6 weeks in the fridge.
Provided by Kate Przybylo
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h35m
Yield 20
Number Of Ingredients 10
Steps:
- Combine white vinegar and olive oil in a pot; bring to a boil. Add carrots; simmer until tender, about 10 minutes. Stir in jalapenos, garlic, peppercorns, coriander, salt, mustard seeds, and thyme; simmer until jalapenos soften, 5 to 10 minutes.
- Pour the jalapeno mixture into 2 jars, making sure that the jalapenos are fully submerged in the vinegar mixture. Cool for about 1 hour; cover and refrigerate.
Nutrition Facts : Calories 66.5 calories, Carbohydrate 3.2 g, Fat 5.9 g, Fiber 1 g, Protein 0.8 g, SaturatedFat 0.8 g, Sodium 581.4 mg, Sugar 0.8 g
PICKLED JALAPENOS WITH GARLIC
A really simple pickled chilli recipe that goes with everything you need a little heat for.
Provided by Neil
Categories Pickling
Time 10m
Number Of Ingredients 6
Steps:
- Give your jalapenos a rinse and ensure they are clean and then you can begin slicing them. Cut into rounds, seeds and all and discard the stalks.
- Prepare the pickling vinegar by adding the peeled, gently crushed garlic to a pan along with the water, vinegar, sugar and salt. Bring the pickling liquor to a simmer over a gentle heat.
- Once the pickling liquor is simmering add the sliced jalapenos and allow to simmer for a minute before turning off the heat.
- Ladle the hot liquid and jalapenos into the sterilised jar, a jar funnel is good for this. Seal the jars with the lid and allow to cool to room temperature.
- Store the jars in the fridge for a month if not more. Mine never last that long.
Nutrition Facts : Calories 28 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1166 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
PICKLED GARLIC WITH JALAPENOS
If you like spicy and sweet, your going to love this. When I make a cheese and pepperoni tray I add grapes, pickels, olives and pickeled garlic. Most of the time I have to refill the garlic first.
Provided by Cindy Berry
Categories Other Snacks
Time 2h10m
Number Of Ingredients 7
Steps:
- 1. Separate enough garlic from heads to fill 12 pint canning jars. Peel garlic.
- 2. Combine white vinegar, sugar and pickeling spice in large pan. Bring to a boil and then simmer for 10 min.
- 3. Place one slice jalapeno in bottom of each jar fill. Fill each jar with garlic. Sprinkle some crushed red pepper flakes over top of garlic.
- 4. Pour hot vinegar mixture over garlic fill to about 1/4 inch from top. Wipe any excess vinegar or seeds off top of jar and seal with lids, tightly.
- 5. Process the filled jars in boiling water for 10 min. Remove from water and wait for the popping of the lids to start.
- 6. Let cool completely and store. The longer the jars sit the more pickeling flavor. Enjoy!
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
PICKLED GARLIC WITH HOT PEPPER
I have made these garlic pickles for the last 8 years and friends love them. The original recipe was in "Company's Coming" but I have made a few changes to suit my taste. It is a good recipe.
Provided by Bergy
Categories Canadian
Time 1h15m
Yield 4-5 Half pint jars
Number Of Ingredients 5
Steps:
- Combine vinegar & sugar over medium heat, stirring until the sugar dissolves, bring to a boil and boil 5 minutes Add Garlic and hot peppers,also add sweet red pepper if using.
- Bring to a boil and boil 5 minutes.
- Put a hot pepper into each sterilized jar, add the cloves of garlic to within 1" of the top of the jar (add the sweet red pepper if using) Fill with boiling sugar/vinegar mixture to within 1/4" of the top of the jar.
- Release air bubbles, ensure the rim is clean and seal the jars.
- Let the pickled garlic rest for 2 weeks and believe me you will enjoy.
Nutrition Facts : Calories 593.5, Fat 1.1, SaturatedFat 0.2, Sodium 46.7, Carbohydrate 132.3, Fiber 5, Sugar 73.3, Protein 12.2
PICKLED JALAPENO PEPPERS
These are excellent. Canned tons of them and everyone keeps grabbing jars and running. Super hot!!!!
Provided by crazycookinmama
Categories Peppers
Time 25m
Yield 2 Quarts
Number Of Ingredients 5
Steps:
- Slice peppers or leave them whole.
- (To prevent bursting, cut two small slits in whole peppers.).
- Pack peppers tightly into clean, hot jars.
- Combine vinegar and water; heat to a simmer.
- Do not boil.
- Pour hot vinegar over peppers, leaving 1/2 inch headspace.
- Add pickling salt and a clove of garlic to each jar then seal.
- Process in boiling water bath for 10 minutes.
Tips:
- Choose the right garlic and jalapeño peppers: For the best flavor, use fresh, firm garlic cloves and jalapeño peppers that are free of blemishes.
- Prepare the garlic and jalapeño peppers properly: Peel the garlic cloves and remove the stems and seeds from the jalapeño peppers. This will help to reduce the heat level of the peppers.
- Use a variety of pickling liquids: You can use a variety of liquids to pickle the garlic and jalapeño peppers, such as vinegar, brine, or oil. Each liquid will give the pickles a different flavor profile.
- Add flavorings to the pickling liquid: To add extra flavor to the pickles, you can add herbs, spices, or other ingredients to the pickling liquid. Some popular additions include dill, mustard seeds, garlic powder, and red pepper flakes.
- Let the pickles ferment: After the garlic and jalapeño peppers have been submerged in the pickling liquid, they need to be allowed to ferment for a period of time. This will allow the flavors to develop and mellow.
- Store the pickles properly: Once the pickles are finished fermenting, they can be stored in a cool, dark place for up to several months.
Conclusion:
Pickled garlic and jalapeño peppers are a delicious and versatile condiment that can be used in a variety of dishes. They are also a great way to preserve garlic and jalapeño peppers so that you can enjoy them all year long. With a little planning and effort, you can easily make your own pickled garlic and jalapeño peppers at home.
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