Pickled Jalapenos Best Recipes

PICKLED JALAPENOS

Ingredients:

• 1 cup vinegar
• 1 cup water
• 2 tablespoons white sugar
• 1 tablespoon salt
• 2 cloves garlic, smashed
• 1 pound jalapeno peppers, thinly sliced

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.

PICKLED JALAPENOS AND ONIONS

Ingredients:

• 3 jalapenos, sliced
• 1 large red onion, sliced into half-moons
• 1 cup apple cider vinegar
• 1 teaspoon sugar
• 1 teaspoon kosher salt

Steps:

• Put the jalapenos and red onions in a 16-ounce wide-mouth mason jar.
• In a small saucepan, combine the vinegar, sugar, salt and 1 cup water. Bring to a boil, stirring until the sugar and salt are dissolved.
• Pour the hot liquid over the veggies in the jar, screw on the lid and set aside. When it has cooled to room temperature, transfer the jar to the fridge to chill for a minimum of an hour, which will allow the vegetables to pickle. The pickles will last in the fridge for 3 days. Serve them on pulled pork sandwiches.

BEST PICKLED JALAPENOS

Ingredients:

• 1 teaspoon olive oil
• 1 teaspoon oregano leaves
• 2 garlic cloves
• sliced carrot (optional)
• jalapeno (see note)
• sliced onion, separated into rings (optional)
• 1 1/2 quarts water
• 2 cups white vinegar
• 1/2 cup pickling salt

Steps:

• In clean sterilized jars, place the olive oil, oregano, garlic and carrots and onions (optional).
• Mix the brine ingredients and bring to a boil.
• Pack your peppers (and other vegetables) in jars to 3/4 full (peppers will expand).
• Pour boiling brine over the peppers within 1/2" from the top.
• Seal by hot water bath for 20 minutes.
• Let jars sit for 3 weeks for the best flavor.
• NOTE: The amount of peppers is not given here. It all depends on how many peppers you can stuff into a jar, and how many jars you will be making. I think I used 1# or maybe 1 1/2# for this amount of ingredients.