Best Easy Pickled Jalapenos Recipes

Easy Pickled Jalapenos image

Provided by Food Network Kitchen

Time 45m

Yield 1 pint

Number Of Ingredients 6

2/3 cup white wine vinegar
1/2 onion, sliced thinly (about 1/2 cup)
1 tablespoon Kosher salt
1 teaspoon black peppercorns
1 teaspoon coriander seeds
5 large jalapenos, cut into 1/8-inch rounds

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.

Easy Pickled Jalapenos image

Provided by Taliesin

Time 2h22m

Yield 8

Number Of Ingredients 9

2 carrots, cut into 1/4-inch rounds
2 cups water
1 small white onion, thinly sliced
1 ½ cups cider vinegar
2 teaspoons coarse salt
1 teaspoon white sugar
¼ teaspoon whole black peppercorns
2 bay leaves
8 jalapeno peppers, cut into 1/4-inch slices

Steps:

Combine carrots, water, onion, cider vinegar, salt, sugar, peppercorns, and bay leaves in a saucepan; bring to a boil. Reduce heat; simmer until sugar and salt dissolve, about 2 minutes. Pour over jalapenos and cover with a plate to keep vegetables submerged. Cool for about 1 hour.
Place jalapenos in a large bowl. Pour carrot mixture over jalapenos and cover with a plate to keep vegetables submerged. Let sit until for flavors to blend, about 1 hour. Discard bay leaves. pour the mixture in a glass jar and cover; refrigerate.

Nutrition Facts : Calories 25.6 calories, Carbohydrate 4.1 g, Fat 0.1 g, Fiber 1 g, Protein 0.4 g, Sodium 495.1 mg, Sugar 2.3 g