Pickled Jalapenos

Name: Pickled Jalapenos
Prep time: 1 d 1 h 20 min
Cook time: 1 d 1 h 20 min
Total time: 1 d 1 h 20 min
Yield: 2
Cuisine: Global
Ingredients: 1 Tbsp whole black peppercorns (optional); 2 cloves garlic (optional); 1 Tbsp honey or sugar (optional); 454 grams jalapeno peppers; 2 Tbsps pickling salt (4 Tbsp kosher salt); 473 milliliters filtered water; 473 milliliters white vinegar (5-percent acidity)

Pickled Jalapenos is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. This recipe serves 2. This recipe covers 21% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 1g of fat, and a total of 152 calories. From preparation to the plate, this recipe takes roughly 25 hours and 20 minutes. Head to the store and pick up jalapeno peppers, water, honey, and a few other things to make it today. Users who liked this recipe also liked Pickled Jalapeños, Pickled Jalapenos, and Pickled Jalapenos.

Instructions

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.

Ingredients you will need

Peppercorns

Jalapeno Pepper

Vinegar

Garlic

Honey

Water

Salt

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Jalapeno Pepper

Brine

Water

Equipment you will use

Paper Towels

Chopsticks

Sauce Pan

Funnel

Ladle

Tongs

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.

Ingredients you will need

Water

Equipment you will use

Tongs

Add a label to the lid or side of your jar, noting the date it was canned.

Ingredients you will need

Dates

Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.

Equipment

Ingredients

Servings:

1Tbsp

whole black peppercorns (optional)2cloves

garlic (optional)1Tbsp

honey or sugar (optional)454grams

jalapeno peppers 2Tbsps

pickling salt (4 Tbsp kosher salt)473milliliters

filtered water 473milliliters

white vinegar (5-percent acidity)

Recommended wine: Cava, Shiraz, Grenache

Chili works really well with Cava, Shiraz, and Grenache. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Segura Viudas Brut Reserva Heredad Cava with a 4.1 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

Segura Viudas Brut Reserva Heredad Cava

Like a rich Chardonnay with bubbles, this limited production Cava rests on an authentic pewter base and comes in a handsome hand-blown bottle emblazoned with a metal crest of the Segura Viudas family. Perfect with pasta drizzled in truffle oil, slow braised meats, cured meat and cheese plates, oysters.