Best 3 Small Batch Pickled Jalapenos Recipes
**Discover the Delightful World of Pickled Jalapenos: A Culinary Journey of Flavor and Versatility**
Embark on a zesty adventure with our curated collection of pickled jalapeno recipes, a culinary symphony of flavors that will tantalize your taste buds and add a fiery kick to any dish. From classic whole pickled jalapenos, perfect for snacking or adding to your favorite sandwich, to sliced and stuffed jalapenos, bursting with a delightful combination of sweet and spicy, these recipes offer a diverse range of options to suit every palate. Experience the tangy crunch of refrigerator pickled jalapenos, ready in just a few hours, or dive into the satisfyingly spicy heat of our canned pickled jalapenos, a pantry staple that will add a zesty touch to your meals for months to come. Whether you prefer a mild or intense heat level, our recipes provide easy-to-follow instructions and customizable options to create the perfect pickled jalapenos for your taste. So, get ready to explore the vibrant world of pickled jalapenos and elevate your culinary creations to new heights of flavor and excitement.
SMALL BATCH PICKLED JALAPENOS
This makes one quart. Great for when you want to put together some jalapenos out of season. I don't use a water bath on this, since it's just one jar, but you could if you wished.
Provided by PalatablePastime
Categories Peppers
Time 15m
Yield 1 quart
Number Of Ingredients 9
Steps:
- Remove stems from jalapenos and slice.
- Mix sliced jalapenos, along with onion, garlic and carrots in a small bowl and toss with the olive oil.
- Pack into a clean, hot canning jar.
- Bring vinegar, water, sugar, and salt to a boil.
- Pour brine over jalapenos, making sure it covers.
- Refrigerate several weeks before using.
SMALL-BATCH PICKLED JALAPENOS (CANNING)
From "The Complete Book of Small Batch Preserving". This recipe can also be used for pickling garlic (3-4 heads).
Provided by zeldaz51
Categories Peppers
Time 30m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Pack clean jalapenos into clean jars (2 half-pints or 4 half-cup jars).
- Bring remaining ingredients to a boil in a small saucepan, then pour over chiles in jars, leaving 1/2-inch headspace. Wipe rims, put on lids and rings, and process ten minutes in a boiling water bath to sterilize jars and food, create a vacuum, and melt the sealing compound on the lids.
Nutrition Facts : Calories 39.1, Fat 0.3, SaturatedFat 0.1, Sodium 584.7, Carbohydrate 6.7, Fiber 2, Sugar 5, Protein 0.6
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
Tips:
- Choose the Right Peppers: For the best pickled jalapenos, select fresh and firm peppers that are deep green in color. Avoid peppers that are bruised or have blemishes.
- Wear Gloves: When handling jalapenos, it's important to wear gloves to protect your hands from the capsaicin, which can cause a burning sensation.
- Control the Heat: The amount of heat in your pickled jalapenos can be adjusted by removing the seeds and ribs from the peppers before pickling. The seeds and ribs contain the highest concentration of capsaicin.
- Use a Variety of Spices: Feel free to experiment with different spices and herbs to create your own unique pickled jalapeno recipe. Some popular additions include garlic, ginger, cilantro, and cumin.
- Canning vs. Refrigeration: If you want your pickled jalapenos to have a longer shelf life, you can can them in a boiling water bath. However, if you prefer a fresher taste, you can store them in the refrigerator for up to 2 months.
Conclusion:
Homemade pickled jalapenos are a delicious and versatile condiment that can be used in a variety of dishes, from tacos and sandwiches to salads and salsas. With just a few simple ingredients and a little time, you can create your own jar of pickled jalapenos that are sure to impress your friends and family. So, grab some fresh jalapenos and get pickling!
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