Best Pickled Jalapenos
Description: Make and share this Best Pickled Jalapenos recipe from lovewithrecipes.com.
Recipe Category: Very Low Carbs 🌱
Keywords: Low Protein, Low Cholesterol, Healthy, Spicy, < 60 Mins, Canning, Easy 🌶️🥒
Aggregated Rating: ⭐⭐⭐⭐⭐ (5/5)
Review Count: 23 reviews
Calories: 38.5 per serving
Fat Content: 1.1g
Saturated Fat Content: 0.2g
Cholesterol Content: 0mg
Sodium Content: 14163.7mg
Carbohydrate Content: 1.9g
Fiber Content: 0.2g
Sugar Content: 0.5g
Protein Content: 0.1g
Recipe Yield: 4 pints
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | olive oil |
| 1 | oregano leaves |
| 2 | garlic cloves |
| – | carrot |
| – | onion |
| – | water |
| 1 1/2 | white vinegar |
| 2 | pickling salt |
Recipe Instructions:
-
Begin by preparing clean sterilized jars, ensuring they are thoroughly washed and dried. Into each jar, place the olive oil, oregano leaves, garlic cloves, and optional carrots and onions.
-
In a separate pot, combine the water, white vinegar, and pickling salt to create the brine. Bring the mixture to a rolling boil, ensuring the salt is fully dissolved.
-
While the brine is heating, prepare your jalapenos by washing them thoroughly and removing the stems. If desired, slice them into rings or leave them whole for a more robust crunch.
-
Once the brine is ready and the jars are packed with ingredients, carefully fill each jar with the jalapenos, ensuring they are packed to about 3/4 full. Remember, the peppers will expand during pickling, so leave some space to accommodate this.
-
Carefully pour the boiling brine into each jar, ensuring the peppers are fully submerged and the liquid reaches within 1/2 inch from the top of the jar. This will help preserve the peppers and create that tangy pickled flavor.
-
Seal each jar tightly with lids, ensuring they are secure but not overly tight.
-
Place the jars in a hot water bath for 20 minutes, ensuring they are fully submerged. This process will help seal the jars and create a vacuum, prolonging the shelf life of your pickled jalapenos.
-
Once the jars have been processed, carefully remove them from the water bath using tongs and place them on a towel to cool.
-
Allow the jars to sit undisturbed for at least 3 weeks to allow the flavors to meld and develop. While it may be tempting to sample them sooner, the best flavor comes with patience.
Note: The quantity of peppers is not specified in the recipe, as it depends on how many peppers you can fit into each jar and how many jars you plan to make. Aim for approximately 1 to 1 1/2 pounds of peppers for the listed ingredients.
Now, enjoy the tantalizing taste of your homemade pickled jalapenos! They’re perfect for adding a spicy kick to sandwiches, tacos, nachos, or even enjoyed straight from the jar. 🌶️🌮
