Best 6 Pickled Garlic With Jalapenos Recipes
**Title: Explore the Spicy Delights of Pickled Garlic and Jalapeños: A Culinary Journey**
**Introduction:**
Embark on a tantalizing culinary adventure with pickled garlic and jalapeños, a dynamic duo that brings a burst of flavor and a touch of heat to any dish. These vibrant ingredients, preserved in a tangy vinegar brine, offer a delectable combination of sweet, sour, and spicy notes that will tantalize your taste buds. Discover the art of pickling and create your own jar of pickled garlic and jalapeños, adding a zesty touch to your meals and snacks. This article presents a collection of recipes that guide you through the process, ensuring a successful pickling experience.
**Recipes Included:**
1. **Classic Pickled Garlic and Jalapeños:**
- Master the traditional method of pickling garlic and jalapeños using a simple brine solution, resulting in a timeless and versatile condiment.
2. **Sweet Pickled Garlic and Jalapeños:**
- Elevate your pickling game with a hint of sweetness by adding honey or sugar to the brine. This variation offers a delightful balance of heat and sweetness.
3. **Spicy Pickled Garlic and Jalapeños:**
- Amp up the heat level by incorporating additional chili peppers or cayenne pepper into the brine. This recipe is for those who crave a fiery kick.
4. **Pickled Garlic and Jalapeños with Herbs:**
- Infuse your pickles with aromatic herbs like thyme, rosemary, or oregano for an extra layer of flavor and complexity.
5. **Pickled Garlic and Jalapeños with Mustard Seeds:**
- Add a piquant touch to your pickles with mustard seeds, creating a tangy and slightly spicy condiment.
With these recipes, you'll learn how to transform fresh garlic and jalapeños into a flavorful and versatile culinary creation. Embark on this pickling journey and elevate your meals with the vibrant flavors of pickled garlic and jalapeños, adding a delightful spark to your culinary repertoire.
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 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
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 RED ONIONS
Everyone should have a jar of this pickled red onion recipe in their refrigerator at all times. I put them on everything and they keep for weeks, if they last that long. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.
Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
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 JALAPEñOS
Ask any Mexican if they have pickled jalapeños in their pantry, and the answer is usually a resounding yes. More than a condiment, they are an absolute necessity. Incredibly versatile, they can be tucked into tacos, quesadillas and sandwiches, mixed into tuna salads or eggs for omelets, or served as garnishes, crowning nachos, hot dogs and pizzas. The tangy brine, which can be used to punch up any vinaigrette, tames the heat of the chiles. There are countless store-bought options - and people tend to be loyal to particular brands - but pickling your own is easy, and allows you to customize to taste, altering the vegetable ratios, herbs or sugar content. Inspired by fruit-based vinegars available in the Mexican countryside, this version combines white distilled vinegar with natural rice vinegar, adding a dose of sweetness.
Provided by Pati Jinich
Categories pickles, vegetables
Time 12h15m
Yield 6 to 7 cups
Number Of Ingredients 15
Steps:
- In a large (12-inch) skillet or a heavy pot, heat the oil over medium-high until hot but not smoking. Add the onions and cook for 1 minute, stirring occasionally, until their outer layer begins to soften. Stir in the garlic and cook for 1 minute, until it barely begins to turn golden. Incorporate the jalapeños and carrots, and cook for 3 to 4 minutes, stirring a couple times, until the jalapeño skins begin to slightly dull and wrinkle.
- Stir in all remaining ingredients and simmer briskly for about 7 minutes, until the liquid reduces and the vegetables soften. Turn off the heat and let cool.
- Transfer the pickled vegetables and their liquid into a container with a tight-fitting lid and refrigerate for at least 12 hours. (They will last for at least 1 month.)
Tips:
- Use fresh, firm garlic cloves for pickling. Avoid any cloves that show signs of bruising or sprouting.
- Peel the garlic cloves before pickling. This will help the pickling liquid to penetrate the cloves more easily.
- Use a variety of peppers for pickling, such as jalapeños, serranos, or habaneros. The type of pepper you use will determine the heat level of your pickled garlic.
- Use a clean glass jar with a tight-fitting lid for pickling. This will help to keep the garlic and peppers submerged in the pickling liquid and prevent contamination.
- Store the pickled garlic and peppers in a cool, dark place for at least 2 weeks before eating. This will allow the flavors to develop and mellow.
Conclusion:
Pickled garlic and peppers are a delicious and versatile condiment that can be used in a variety of dishes. They can be added to salads, sandwiches, wraps, and tacos. They can also be used as a garnish for cocktails or as a topping for pizza. No matter how you choose to use them, pickled garlic and peppers are sure to add a burst of flavor and spice to your meals.
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