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- Dish type
Jalapeno chilli peppers, garlic and carrots are simmered in vinegar then seasoned with peppercorns, coriander, and thyme. Great to have with leftover roast roast beef or turkey.
7 people made this
- 600ml white vinegar
- 120ml olive oil
- 2 carrots, sliced into bite-sized pieces
- 16 fresh jalapeno chilli peppers, sliced
- 1 head garlic, peeled, or more to taste
- 2 tablespoons whole black peppercorns
- 2 tablespoons ground coriander
- 2 tablespoons coarse sea salt, or to taste
- 2 tablespoons whole mustard seeds
- 2 teaspoons thyme leaves
MethodPrep:15min ›Cook:20min ›Extra time:1hr › Ready in:1hr35min
- Combine white vinegar and olive oil in a pot; bring to the 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.
If you prefer a milder pickle, remove seeds when chopping the chilli peppers.
Reviews & ratingsAverage global rating:(3)
Reviews in English (2)
I was so excited to find a pickled Jalapeno recipe without sugar but with a healthy oil instead. I made it up and got it in the fridge and a couple days later I pulled it out to find that the oil had separated out and clumped up into a ball of spice filled fat at the top leaving the veggies sitting in a very strong vinegar solution in the bottom. I did try pulling some out and putting it in a bowl along with a little of the oily mixture. I stuck it in the microwave and zapped it for 10 seconds to see what it would taste like. It was way more of a vinegar taste than I really cared for but did I get the right mixture of the fat and vinegar? What I might try doing, is taking it out of the fridge for 30 minutes before I want to use it and let warm a bit before I shake or stir it up. Then see how it tastes with some chicken or something. I'll re-review it after I do that!-20 Jan 2019
by Buckwheat Queen
These make excellent gifts. I sliced the jalapenos instead of chopping them and used a spiralizer to make carrot ribbons. The herbs/spices gave the flavor a new, welcome, dimension. Thank you for the recipe.-29 Dec 2016
Pickled Jalapeno Peppers
These fast pickled jalapeno peppers, a Korean staple, are made with soy sauce, garlic, and rice vinegar. The perfect condiment for just about anything–tacos, grilled chicken, home fries, machaca, eggs. Takes only 20 minutes to toss together.Adapted from Debbie Lee | Seoultown Kitchen | Kyle Books, 2011
What we’d give to have a peck of these pickled jalapeno peppers on hand at all times. They’re beguilingly complex in terms of taste yet take just 20 minutes of easy effort to create. As a happy result, we’ve been rather promiscuously strewing them over everything. Tacos. Grilled chicken. Home fries. Machaca. Eggs. We just can’t help ourselves. And thinking about these sassy Korean-style pickled jalapeno peppers sorta makes us want to dance Korean style. Make that Gangnam style. Originally published October 2, 2012.–Debbie Lee
How to Make Taqueria-Style Pickled Jalapenos and Carrots &ndash the Recipe Method
- First, slice 4-5 jalapeno peppers and 2 medium sized peeled carrots into 1/4 inch slices. Discard the stems.
- Next, heat a bit of olive oil in a large pan to medium heat. Add the jalapeno and carrot slices. Cook them, stirring a bit, for 5 minutes.
- Add 2 chopped garlic cloves, 1 teaspoon Mexican oregano and 1 teaspoon black peppercorns. Stir and cook another minute, until you can smell the garlic.
- Add 1 cup water, 1 cup white vinegar, 1 bay leaf, 1 tablespoon sea salt, and 1 tablespoon honey or sugar (optional, for a touch of sweet).
- Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Cool, then transfer to a jar along with the vinegar and water pickling liquid and seal.
BOOM! Done! Quite easy, isn&rsquot it?
NOTE: This will keep sealed in the refrigerator for a couple weeks. If you&rsquod like to keep it longer, process it in a water bath before storing.
Pickled Jalapeno Peppers
Years ago my father made pickled jalapeños peppers that, as a kid, I thought were amazing. They weren’t too spicy and had an awesome crunch, like pickles. This recipe was spot on.
Most recipes I found cooked the peppers in the brine. I chose not to boil the jalapenos so they would hold their snappy crunchiness. It worked beautifully. These pickled jalapeno peppers are exactly what I remember.
This recipe yields perfect, crunchy, and flavorful jalapenos that stay crunchy. They are nothing like those mushy store-bought peppers.
Crunchy Pickled Jalapeno Peppers
Gather your ingredients, and prep the peppers. I slice the pepper in half lengthwise, I wanted a “pickle size” pepper. I HIGHLY recommend gloves for this job, maybe even some protective eyewear. I can’t even tell you how many times I washed my hands but my fingers still burned.
I remembered to wear gloves the last time I made these but for some reason, I thought I would be ok without them this go around. Stupid, I tell ya!
In a small saucepan combine the water, vinegar, sugar, and salt.
Heat the brine, stirring, just enough to dissolve the sugar and salt. No need to bring to a boil.
Remove the pot off of the heat and set aside until the jars are stuffed with the jalapenos and garlic.
We ate some of these particular jalapenos on nachos the night before and they were extremely spicy. So I removed the veins and seeds to cut down on the heat.
Check out our Ceviche recipe!
I don’t want to feel physical pain while I eat spicy foods. But if you enjoy the heat then, by all means, leave them in the peppers. Just slice them in half and stuff the jar. You won’t hurt my feelings.
This recipe makes 2-pint jars or one-quart jar. Your choice. Once the peppers are prepped cram them into the jars. Fill the jars with as many as you can. I was able to squeeze in about 5 or 6 peppers in each pint jar.
Once the jars are stuffed with peppers shove 2 garlic cloves per jar down into the jars. Slowly pour the brine into the jars. Enough to cover the peppers.
Let them cool at room temp before placing the lids on, then store in the fridge. I test after 2 days to see if they are to my liking. It normally takes 3 to 5 days for me.
Pickled Jalapeno Peppers
A couple of weeks ago, I hung out with a lovely lady and canned pickles. She also sent a bunch of jalapenos home with me so I decided to pickle peppers, not realizing how simple it would be!
Canning and pickling are two different things so make sure you know which one you want to do. Because we planned on eating the peppers right away, we went with pickling.
You can use any jars but I went with my favorite Ball jars. These are the tall, pint & half jars that are BPA free and freezer safe. And I always buy wide mouth!
This recipe is super duper easy and our jalapenos came out great. You simply boil, sit, and ‘jar’ them. I don’t have any extra tips this time around but if you have any questions, ask away and I’ll try to answer the best I can. Enjoy y’all! Oh! And be sure to check out my pickled eggs recipe too. My husband loves those things!
How To Make Pickled Jalapenos and Carrots
This recipe will make enough to fill a quart-sized Mason jar to the brim with pure zip — you can also use two pint-sized jars if you want.
Note: these instructions are not designed for long term canning.
Please consider the following ingredient pic a reference point only. The veggies and vinegar are doing most of the heavy lifting, so if you don’t have all the spices on hand go ahead and make them anyway most likely you’ll be happy with the results.
Start by giving the jalapenos a good rinse and peeling the carrots, cutting both into 1/4 inch sized coins.
It’s always best to use caution when handling hot chili peppers, and that includes jalapenos! A final hand washing is usually enough for me, but some peeps with sensitive skin may prefer gloves. More info on working with hot chiles.
Saute a sliced onion and 4-6 roughly chopped garlic cloves in a glug of oil over medium heat.
As this the onion softens you’ll have time to gather the dry ingredients.
So in the above pic you’ve got:
8-10 cracked black peppercorns
1/2 teaspoon cumin seeds
1 bay leaf (optional)
1/2 teaspoon Mexican oregano
I usually give the spices a quick crush in the molcajete and then briefly saute them before adding the jalapenos, but this is optional. And if like me you’re frequently out of bay leaves then just skip it, as I’ve made this recipe without a bay leaf dozens of times and it still turns out awesome.
Add the jalapenos and carrots to the saucepan.
Along with the spices if you haven’t added them yet.
Saute briefly and then add:
1.5 cups of white vinegar
1 cup water
1 tablespoon Kosher or sea salt
Note that Kosher or pure sea salt are most commonly used for pickling . The additives in iodized salt will sometimes affect the brine so it isn’t recommended.
Let this simmer for a few minutes or until the jalapenos turn army green.
Once the jalapenos are changing color you can load up the jars. Glass jars work best for this vinegar-based brine so I always default to Mason jars.
Each jar gets loaded with the jalapeno-carrot-onion mixture and filled to the brim with the brine.
You should have plenty of brine but if you spill some you can always top them off with a splash of water.
I usually let the jars cool on the counter a bit before capping and storing in the fridge.
You can take a taste now and you’ll get a good preview of their final flavor, but the jalapenos won’t be fully pickled until they rest in the brine overnight.
And the next day you’ll have some zippppp!
They’re so good and act as the perfect final garnish on your tacos, tostadas, sandwiches, etc.
These pickled jalapenos will keep in the fridge for a month or so, after which you can take the afternoon off of work to make a new batch. Priorities right?
And if you like these Pickled Jalapenos then you can use this quick pickling technique to make any of these:
P.S. If you have a sweet tooth we recently put up a recipe for Candied Jalapenos.
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Easy Pickled Jalapeno Peppers
One of my favorite things to do after harvest time in the garden is to pickle alllllll the stuff! We love a good charcuterie and pickled items are always a good addition to the board. Last year I got a great harvest of jalapeno peppers so of course they’ve been gracing our pantry in their pickled form. Pickled jalapeño peppers are so simple to make, delicious on sandwiches and charcuteries boards and can be stored for up to a year if you use the water bath canning method to preserve them!
For this recipe, we’re going to use the quick pickle method (also known as refrigerator pickling). These will last up to 2-3 months in the refrigerator and are ready to eat after 1 week.
Since we relocated and no longer have our community garden plot (SO sad), we started a small container garden on our patio. So all is not lost! Back there we have fig and mandarin trees, tomatoes, peppers, lettuce green beans and cucumbers. Our jalapeño pepper plants are growing fast in our more southern climate so I’m getting ready for pickling/canning these babies once they’re ready.
We like our pickled jalapeños to be just a tiny weeny bit sweet to balance out the vinegar and salt brine so my recipe calls for the addition of sugar.
What’s Needed Make Easy Pickled Jalapeño Peppers?
- Sliced fresh jalapeño peppers
- Pickling or Kosher salt
- This is different from regular salt because it doesn’t contain iodine or anti-caking agents. Those two things will cause your jalapeños to discolor and have a cloudy brine…we was salt in it’s most natural form!
This is the method we’re using today. It involves preparing your ingredients and making a brine. Once you pack the jars and fill them with brine, you place them in the refrigerator. The pickles will be ready to eat after one week and they will last about 2 to 3 months refrigerated.
Water Bath Canning
If you plan on canning these for long term storage, these are the best water bath canning directions. That website is an invaluable resource for all different timings and techniques for canning all different kinds of foods. I refer to it frequently. I highly recommend printing or downloading them to refer to them later!
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.
Ingredients and Substitutions
- Jalapeño peppers &ndash you can use this pickling method for other pepper varieties, like Serranos or other chiles.
- White vinegar- I prefer using distilled white vinegar for these. I tried it with apple cider vinegar and it was too vinegary- I recommend sticking to the basics here.
- White sugar- I don&rsquot recommend any other sweetener. I was disappointed when I tried this with honey. White sugar works the best here.
- Garlic cloves- you can use garlic powder if you don&rsquot have fresh garlic, or omit it.
- Dried oregano- you can use fresh if you prefer (double the amount), or use another herb like thyme or rosemary. Or, you can just omit it for a more simple flavor.
- Kosher salt&ndashyou can use sea salt or table salt if you prefer (decrease the amount by about a teaspoon if it&rsquos fine, rather than coarse, salt).
How to store
After you’ve made your pickling mixture and canned everything as described in the directions above, store your jalapeños in the refrigerator for up to 3 weeks. Whenever you’re in the mood, remove them from the fridge and serve ’em up with salads, nachos, or tacos!
Note: This pickled jalapeño recipe has not been tested for long-term caning storage. Be sure to follow the best USDA canning practices if canning for long-term storage.