Time 45m Yield 1 pint Number Of Ingredients 6 Steps:
Combine the vinegar, 2/3 cup water, onions, salt, peppercorns and coriander in a small pot, bring to a boil, then reduce to a simmer and cook for 5 minutes. Put the jalapenos in a heatproof 1-pint jar and pour the hot pickling mixture over them. Allow them to sit and soak up the flavor for 30 minutes up to overnight-the longer they sit, the more they will soften and absorb flavor. Stored in the refrigerator, they will keep for up to 1 month.
Time 10m Number Of Ingredients 9 Steps:
First, slice your batch of jalapeno peppers into rings and discard the stems. Stuff the jalapeno slices into a quart sized jar (Ball jar or Mason jar). Next, add the vinegar, water, honey, garlic, bay leaf, salt, Mexican oregano, and salt to a pot. Bring the brine mixture to a quick boil. Give it a quick stir, then remove the brine from heat. Cool slightly. Pour the brine into the jar over the jalapeno peppers. Secure with a lid and let come to room temperature. Refrigerate until ready to use.
Time 25m Yield 2 Quarts Number Of Ingredients 5 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.
Time P1DT15m Yield 12 Number Of Ingredients 6 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.
Time P1DT1h20m Yield Two pints Number Of Ingredients 7 Steps:
Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil. Prepare the brine: Add vinegar, water, salt and garlic and peppercorns or honey (if using) to a medium saucepan and place over medium heat. Bring to a boil, and reduce heat to keep at a simmer. Prepare the jalapenos: Wearing latex or plastic gloves, slice the jalapenos into 1/4-inch rings. Add the rings to the brine and bring back to the boil. Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the jalapenos in the saucepan. Turn the heat under the canner 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 around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight. Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 5 minutes. Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately. Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.
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.
Time 15m Yield 32 servings. Number Of Ingredients 7 Steps:
In a clean 1 quart glass jar, layer a quarter each of the jalapenos, dill and garlic; repeat, filling the jar. In a saucepan, bring water, vinegar, salt and pickling spices to a simmer until salt dissolves. Pour into jar to cover peppers; seal. Let stand until cool. Refrigerate at least 7 days; store up to 1 month.
Time 50m Yield 4 pints Number Of Ingredients 9 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.
Yield 1 Quart Number Of Ingredients 7 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.
Time 1h35m Yield 20 Number Of Ingredients 10 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.
Time 25m Yield 2 Number Of Ingredients 7 Steps:
Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalapeno peppers and remove from heat. Let mixture cool for 10 minutes. Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerate until needed.
Time 45m Yield 5 serving(s) Number Of Ingredients 5 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.
Yield Makes about 4 cups Number Of Ingredients 6 Steps:
Whisk vinegar, sugar, salt, and 1 1/2 cups water in a large glass jar until sugar dissolves. Prick Hungarian wax peppers and Italian frying peppers all over with a cake tester or the point of a sharp paring knife (this helps the brine penetrate the chiles faster). Add both peppers and jalapeños to jar and chill at least 12 hours before using. Chiles can be pickled 2 weeks ahead. Keep chilled.
Time 40m Yield 4 pints Number Of Ingredients 4 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.
