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Use these spicy peppers chopped up in guacamole, with scrambled eggs, on top of tacos, or in sandwiches. (I'm sure you can come up with other creative ways to use them as well.) If you like things spicy, then this is a great ingredient to have on hand in your refrigerator. You can also make this with other types of chile peppers and slice them into rounds intead of keeping them whole.
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- 1 cup cider vinegar
- 1 cup water
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 2 cloves garlic, peeled and crushed
- 1 tablespoon salt
- 2 sprigs of fresh dill
- 8 ounces jalapeños, stems removed and pricked 2-3 times with a knife
- One 24-ounce glass jar with a tight-fitting lid
Combine the first 6 ingredients in a saucepan and bring to a boil, then simmer for 5 minutes, stirring occasionally. Remove any impurities that rise to the surface.
Place the chiles and dill in the jar and then pour the hot liquid over it. Allow to cool, then close tightly and refrigerate for 24 hours. Store in the refrigerator for up to 2 weeks.
Pickled Jalapeño Peppers Recipe - Recipes
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Pack loosely in a jar with 1 bay leaf in each jar.
Heat ingredients to a boil and pour over peppers in jar.
Place jar lid after wiping jar rim clean tighten band.
Process 10 minutes in a boiling water bath.
Do not forget the oil. The oil is the secret. For a clear liquid, use white vinegar for the best flavor, use cider vinegar.
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If I was canning peppers I would use this recipe. I had found another one that had apples in it and I would use this one. Here is a recipe for my hot sauce also.
8 Cups tomatoes
1 large green pepper
1 medium to large onion
2 to 3 cloves garlic
1 1/2 tablespoon of salt non iodized or canning salt
1 tsp oregeno
1 tsp parsley flakes
1/3 cup vinegar
2 tsp jalapenos for mild sauce
Pickled Jalapeño Peppers (Blue Ribbon Winner Texas State Fair)
Note: Select the best quality peppers for canning. Choose either fresh jalapeño peppers or fresh Texas A&M mild jalapeños, and pickle as soon as possible. If you must hold them, store in a cool, well ventilated space.
1. Wash 1-pint Mason-type jars in hot suds and rinse in scalding water.
2. Put jars in a kettle and cover with hot water.
3. Bring water to a boil, covered, and boil jars 15 minutes from time that steam emerges from kettle.
4. Turn off heat and let jars stand in hot water.
5. Just before they are filled, invert jars into a kitchen towel to dry. (Jars should be filled while they are still hot.)
6. Sterilize jar lids 5 minutes, or according to manufacturer’s instructions.
1. Combine the white vinegar and water in a medium saucepan.
2. Bring it to a boil, lower heat and simmer while preparing the jalapeño peppers.
3. Wash peppers, drain and slice into ¼ inch rounds, discarding stems.
Note: Wear rubber gloves. If you don’t wear them while you are cutting all those jalapeño peppers, your hands will absorb the juice from the peppers and burn like crazy.
4. For a milder flavor, remove the seeds.
5. Pack the peppers in glass jars to within ½ inch of the top and cover with the boiling vinegar-water, leaving ½-inch headspace.
6. Add salt to jars.
7. After filling the glass jars, work the blade of a knife down the sides of the jar to remove air bubbles, and add more liquid if needed to cover the peppers.
8. Wipe the ring and the jar rim clean and screw on the cap.
9. Adjust the lids and process in boiling water for 10 minutes.
10. Allow the jalapeño peppers to cure for a minimum of 6 weeks.
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These pickled jalapeños can be served at any time of day: eggs and toast for breakfast, roasted chicken at dinner time, or Texas Caviar at game time. They also give an added kick to CHOW ’s Extra-Spicy Bloody Mary.
What to buy: Crab boil spice mix can be found next to the seafood counter at your local grocery store, or you can make your own. The dry and liquid versions can be used interchangeably.
Note: Although the jalapeños are best after 2 weeks, you can eat them before then the 2-week time period just allows the flavors to develop. The jalapeños can be stored in plastic containers in the refrigerator or canned in sterile quart-size jars once a jar is opened, the jalapeños will keep in the refrigerator for up to 1 month.
This recipe was featured as part of our Chile Pepper Recipes photo gallery.
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Before you pop this in the pantry, this is not a proper canning recipe, simply a quick-pickle. As a result, you have to store these peppers in the fridge. I’m not exactly an expert when it comes to proper canning. I’ll need more lessons from my expert sister! Until then, refer to this amazing resource if you’d like these peppers to be shelf-stable.
Your homemade peppers will last 3-4 months in the fridge. Make sure they are fully submerged in the brine to ensure they stay preserved properly.
How to Pickle Jalapeño Peppers
With just a few ingredients, homemade pickled peppers can be enjoyed throughout the year. This recipe for Pickled Jalapeño Slices will give you the exact measurements for the ingredients, but here is a quick run-down on how to quick pickle jalapeño peppers (refrigerator pickled) and how to can jalapeño peppers:
Step 1. Sterilize the jars and lids. The lid component is comprised of a flat lid with a rubber ring on the underside, (this creates a vacuum seal) and an outer band with screw threads. Safety note: The flat lids can only be used to seal once, but the jars andꂺndsꃊn be reused many times.
Step 2. Wash the peppers and, using disposable gloves to protect your hands from the pepper oils, chop the peppers into rings. Even after you remove the gloves, it is a good idea to thoroughly wash your hands.
Step 3. Bring the vinegar, salt, and water to a boil. Place peeled garlic cloves, bay leaves, or other spices and aromatics such as peppercorns or cumin seeds in the jars, pack jars tightly with the pepper rings, and cover with the hot pickling liquid. Leave about a 1/2″ head space at the top of each jar. Top the jars with lids and screw bands.
Step 4. At this point for quick pickled jalapeños, simply place the jars in the refrigerator. They’ll last for several months and be ready for snacking in about 24 hours, or in an hour for the quickest pickle! Use the water bath method to can the pickled jalapeños if you want to store them in your pantry.
'Big Guy' Jalapeno
'Big Guy' jalapenos aren't for the faint of heart, producing huge, 5-inch long peppers. Maturing in about 70 days, slice 'Big Guy' into big batches of salsa or try pickling them.
Photo by: Image courtesy of Burpee
1. Prepare the jars and lids you will be using to can your jalapenos by washing all jars and lids thoroughly with soap and water. Rinse well.
A pot and canning jars used in sterilizing canning jars.
Photo by: Shutterstock/Jenn Huls
2. Fill a large nonreactive (such as enamel) canning or water bath canning pot with enough water to cover the jars by at least one inch and bring to a simmer.
3. Using a pair of canning tongs, gently lower the jars into your canning pot using a jar holder to keep them from hitting the sides of the pot and cracking. Allow the jars to fill with hot water.
Sterilizing Canning Jars
Use a large stock pot to sterilize canning jars.
Photo by: Shutterstock/Hans Geel
4. Add warm (not boiling) water to a small saucepan. Place the lids in the water. Have an additional kettle of water on to boil.
5. Prepare the brine by combining vinegar, water, salt, garlic and sugar in a medium saucepan and place over medium heat. Bring to a boil, and reduce heat to keep your brine at a simmer.
6. Slice the jalapenos into 1/4-inch rings. Add the rings to the brine and bring back to a boil.
7. Using canning tongs, carefully remove the jars from the canning pot and place them on a towel to avoid cracking them on a hard surface. Carefully pour the water back into the canning pot.
8. Turn the heat under the canning pot to high. Use a ladle to pour the jalapenos into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick (but a metal or plastic utensil is prefered since wood can harbor bacteria) around the inside of the jar to dislodge any trapped air.
Perfect Pickled Jalapeño Peppers
- 15-20 Jalapeño Peppers, Sliced
- 4 Garlic Cloves, peeled and smashed
- 1 Cup White Vinegar
- 1 Cup Water
- 4 Tbsp Sugar
- 2 Tbsp Canning Salt
- Pack Jalapeño into your jar(s) until they are level with the bottom of the neck of the jar.
- In a medium sauce pan, combine the garlic, vinegar, water, sugar and salt. Heat to a boil, stirring to dissolve the sugar and salt.
- On dissolved, pour into jars* leaving 1/2 inch head space. Seal firmly but not too tightly with 2 piece metal canning lids*.
- Partly fill canner with water and bring almost to boil. Place jars on rack and pour in boiling water to cover jars by an inch. Cover and bring to boil for 10 minutes.
- Remove and place jars on towel to cool before storing somewhere dark and cool. Once opened keep refrigerated.
- *Always heat your jars in the oven first. 200 degrees Celsius for about 20 minutes is best. Remember to boil snap lids for 5 mins before use.
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Unfancy Pickled Jalapeno Peppers
In the springtime, I approach food preservation as if it were an act of art. My jams are fussed over, with plenty of thought given to size of my fruit dice and maceration times. My pickles are packed into jars with great precision and accuracy. That time of year, I’m simply delighted to be anticipating the coming abundance.
Come August, my elevated aspirations are gone. I can to get it done, to get those bits of summer into their respective jars before the season is gone and I’m left with the potatoes, storage squash and kale of winter (I’m a big fan of all those vegetables, but they don’t excite me the way a peach does). And so my many acts of preservation become a bit frenzied and as easy as I can make them.
Take the jalapeno peppers I pickled recently. I bought a pound when we were in New York a few weeks ago because I wanted to bring back some little bit of the Union Square Green Market. The berries were too fragile and I didn’t see any garlic that was clean enough for my suitcase. Jalapenos are sturdy little guys and so I knew they’d withstand the rigors of the MegaBus. Plus a pound cost a mere $3, which I believe is the perfect price point for an edible souvenir.
When I got them home, I washed and halved them (please do get yourself some gloves to wear when dealing with hot peppers. I gave myself a humdinger of a capsaicin burn this time around), packed them into jars and topped them with a very basic brine.
I didn’t spice my brine at all, because I wasn’t trying to create an artisinal condiment or a pickle to be eaten on its own. I’ll use these peppers throughout the year as an ingredient in things and so I want the flavors of the peppers to remain clear and identifiable. Several will join various batches of salsa and most the rest will spice up pots of turkey chili.
The reason I like this kind of utilitarian canning is that by investing $3 and 35 minutes of effort, I’ve created something that will fill a kitchen need all year round. It breaks no culinary ground, but fills me with joy nonetheless. It also doesn’t hurt to know that I have something to turn to come January when my taste buds are in desperate need of revival.