Best Pickled Jalapeno Peppers Recipes

PICKLED JALAPENO PEPPERS

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.

AWESOME PICKLED JALAPENO PEPPERS

Steps:

• For the brine: combine vinegar, water, salt and oregano. Bring to boil.
• Wash peppers and place in jar. (I use them whole, but you can slice them, just wear gloves).
• Cover pepper with brine, leaving 1/4 inch head space. Put on clean lid and seal. Process in water bath for 15 minutes.
• If you want to spice it up you can add a garlic clove to each jar.

PICKLED GARLIC AND JALAPENO PEPPERS

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.

PICKLED HOT JALAPENO PEPPERS

Steps:

• Seed, stem and slice peppers, or leave whole if small.
• If you're leaving whole, cut 2 small slits in each pepper or you're going to have exploded peppers.
• Combine vinegar and water and heat to a simmer-do not boil.
• Pack peppers tightly into jars, pour hot vinegar/water over peppers leaving 1/2 inch head space.
• Add salt-to taste. Process in a boiling water bath for 15 minutes.
• You can add 1 clove of garlic to each jar if you like.

PRESERVED PICKLED HOT JALAPENO PEPPERS

Steps:

• Rinse the jalapeno peppers in cool water.
• Trim the stems to 1/2" and cut 2 small slits in each pepper, OR cut into 1/4" slices.
• Divide the habanero slices, onion slices, garlic, oregano, bay leaves and peppercorns evenly between your 4 sterilized pint jars. Add 1/4 teaspoon Pickle Crisp to each jar.
• Pack the peppers on top of these seasonings in the jars, leaving 1 inch headspace.
• In a 2 to 3 quart stainless steel saucepan, combine the vinegar, water, sugar and salt and bring to a boil. Stir until the sugar and salt are completely dissolved.
• Ladle this brine into the jars, covering the peppers and leaving 1/2 inch headspace.
• Using a bubble freeer or plastic knife, remove any air bubbles.
• Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings.
• Process pint jars in a water bath for 10 minutes.

EASY PICKLED JALAPENO PEPPERS

Steps:

• Inspect a 12-ounce jar for cracks. Immerse in simmering water until jalapenos are ready. Wash new, unused lid and ring in warm soapy water.
• Bring water, vinegar, garlic, sugar, and salt to a boil in a small saucepan. Stir until sugar is dissolved. Remove from the heat and let brine cool slightly.
• Place jalapenos in the sterilized jar. Poor cooled brine over top, leaving about 1/2 inch of head space at top of jar for expansion. Cover with the lid and place in the refrigerator for 24 hours before serving.

PICKLED JALAPENO PEPPERS

Steps:

• Heat the oil over medium heat in a 2-quart saucepan. Cook the chiles, onion, carrot, and garlic for about 5 minutes, stirring occasionally, until half-cooked; do not let the vegetables brown.
• Add the salt, bay leaf, peppercorns, oregano, clove, and vinegar. Bring to a simmer. Boil for 1 minute and set aside to cool. Pour into a clean storage container and refrigerate. Use within the week.

PICKLED JALAPENO PEPPERS "TEXAS PICKLES"

Steps:

• Slice all of the jalapeno peppers in 1/4" rings and set aside. In a large Dutch oven combine vinegar, water, salt, sugar and pickling spice (tied in cheesecloth) and bring to a boi. Simmer for about 45 minutes. Add peppers and simmer another 30-45 minutes.
• Pack sweet jalapeno peppers and juice into sterile jelly jars or pint jars to within 1/2" of top of jar. Wipe rim of jar well with damp paper towel then seal tightly and process in a boiling water bath for 15 minutes. Remove from water and cool.
• *Note: The more surgar you use - the less heat. For milder pickles, remove seeds before cooking. Fresh peppers are VERY HOT! Use gloves when working with fresh jalapenos. Recipe can be doubled. If making your own Pickling Spice, store ingredients in sealed mason jar.
• Serve on sandwiches, on pizza, in salads, pour over a block of room temperature cream cheese and serve with crackers.

PICKLED JALAPENO PEPPERS

Steps:

• Wash peppers and pack into a hot jar.
• Add carrot slices, and garlic.
• Pack tightly, leaving 2-inch headspace.
• Combine vinegar, water salt and pickling spices.
• Heat to boiling.
• Pour boiling hot liquid over peppers to two inches from top of jar top.
• Remove air bubbles by running a plastic knife or rubber spatula down the side of the jar, rotating, releasing trapped air between the peppers.
• Wipe jar rims clean.
• Adjust prepared two piece canning lid.
• Process jar in a boiling water bath for 10 minutes.
• Remove to a draft free area, and allow to cool.
• Check the seal.

PICKLED JALAPEñO PEPPERS (BLUE RIBBON WINNER TEXAS STATE FAIR) RECIPE - (4/5)

Steps:

• 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. Sterilize jars: 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. Prepare jalapeño peppers: 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.

PICKLED JALAPEñO PEPPERS (BLUE RIBBON WINNER TEXAS STATE FAIR)

Steps:

• 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.
• Sterilize jars:
• Wash 1-pint Mason-type jars in hot suds and rinse in scalding water.
• Put jars in a kettle and cover with hot water.
• Bring water to a boil, covered, and boil jars 15 minutes from time that steam emerges from kettle.
• Turn off heat and let jars stand in hot water.
• Just before they are filled, invert jars into a kitchen towel to dry. (Jars should be filled while they are still hot.)
• Sterilize jar lids 5 minutes, or according to manufacturer's instructions.
• Prepare jalapeño peppers:
• Combine the white vinegar and water in a medium saucepan.
• Bring it to a boil, lower heat and simmer while preparing the jalapeño peppers.
• 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.
• For a milder flavor, remove the seeds.
• Pack the peppers in glass jars to within ½ inch of the top and cover with the boiling vinegar-water, leaving ½-inch headspace.
• Add salt to jars.
• 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.
• Wipe the ring and the jar rim clean and screw on the cap.
• Adjust the lids and process in boiling water for 10 minutes.
• Allow the jalapeño peppers to cure for a minimum of 6 weeks.