Best Jalapeño Pickles Recipes

JALAPENO BREAD & BUTTER PICKLES

Jalapeno Bread & Butter Pickles image

Even the heat-shy will want to dip into these bread and butter pickles with a surprise flavor kick. Ay caramba, they are good!-Karen Owen, Rising Sun, Indiana

Provided by Taste of Home

Time 1h15m

Yield 7 pints.

Number Of Ingredients 10

Ingredients

4 pounds cucumbers, sliced
5 small onions, sliced
4 jalapeno peppers, sliced and seeded
1/2 cup canning salt
5 cups sugar
4 cups white vinegar
2 tablespoons mustard seed
2 teaspoons celery seed
1-1/2 teaspoons ground turmeric
1/2 teaspoon ground cloves

Steps:

In a large container, combine cucumbers, onions, jalapenos and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain again., In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Add cucumber mixture; return to a boil. Remove from heat., Carefully ladle hot mixture into seven hot pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

Nutrition Facts : Calories 18 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 121mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 0 protein.

BEER-BATTER FRIED JALAPENO STRIPS, ONION PETALS & PICKLES

Beer-Batter Fried Jalapeno Strips, Onion Petals & Pickles image

This is my favorite recipe for fried jalapeno strips... but it works equally as well for fried onion rings (or petals) and, if you're so inclined, it's an excellent coating for fried pickles. Try them all at once, if you like. This recipe makes plenty of batter. Serve with Spicy Ranch Dipping Sauce.

Provided by Fauve

Categories Onions

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

30 jalapeno peppers, washed, seeded and cut into 'spikes'
1 (16 ounce) jar dill pickles, sandwich slices drained
2 onions (cut into either rings or petals)
1 egg
1 (12 ounce) can beer
1 1/2 cups self-rising flour
1 teaspoon seasoning salt
vegetable oil (for frying)

Steps:

Slice onion and jalapeno as desired, and pat dry pickles onto paper towels.
In a large bowl, whisk together egg, beer, flour and seasoned salt.
Heat oil in heavy skillet or a fry-cooker, following manufacturer's directions.
Dip vegetables into batter, allowing excess batter to drip off.
Fry in batches, about 3 or 4 minutes per batch, or until lightly browned.
Drain onto paper towels. Serve immediately.

Nutrition Facts : Calories 144.1, Fat 1.1, SaturatedFat 0.3, Cholesterol 23.2, Sodium 811, Carbohydrate 26.5, Fiber 3.2, Sugar 4.2, Protein 4.4

REFRIGERATOR JALAPENO DILL PICKLES

Refrigerator Jalapeno Dill Pickles image

I'm passionate about making pickles. My husband is passionate about eating them. He's too impatient to let them cure on the shelf, so I found this quick recipe to make him happy. Add hotter peppers if you like. -Annie Jensen, Roseau, Minnesota

Provided by Taste of Home

Time 20m

Yield about 4 dozen pickle spears.

Number Of Ingredients 9

Ingredients

3 pounds pickling cucumbers (about 12)
1 small onion, halved and sliced
1/4 cup snipped fresh dill
1 to 2 jalapeno peppers, sliced
3 garlic cloves, minced
2-1/2 cups water
2-1/2 cups cider vinegar
1/3 cup canning salt
1/3 cup sugar

Steps:

Cut each cucumber lengthwise into 4 spears. In a very large bowl, combine cucumbers, onion, dill, jalapenos and garlic. In a large saucepan, combine water, vinegar, salt and sugar. Bring to a boil; cook and stir just until salt and sugar are dissolved. Pour over cucumber mixture; cool., Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months.

Nutrition Facts : Calories 4 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

PICKLED JALAPENO PEPPERS "TEXAS PICKLES"

Pickled Jalapeno Peppers

These sweet and hot jalepenos are favorite appetizers when poured over a block of cream cheese and served with crackers. Depending on the crop, some peppers will be much hotter one year and mildly hot another. Use the sugar to ajust the overall heat level of the pickles to your taste.

Provided by Donna Graffagnino @StillWild

Categories Vegetable Appetizers

Number Of Ingredients 16

Ingredients

5 pound(s) jalapeno peppers, sliced
4 cup(s) white vinegar (5% min.)
4 cup(s) water
5 pound(s) sugar
1/2 bottle(s) mixed pickling spice (tied in cheesecloth) 1.50 bottle
2 tablespoon(s) salt
MIXED PICKLING SPICE
2 tablespoon(s) mustard seeds
2 tablespoon(s) whole alspice
2 teaspoon(s) whole cloves
1 teaspoon(s) crushed red pepper flakes
1 teaspoon(s) ground ginger
1/2 teaspoon(s) celery seed
2 teaspoon(s) whole peppercorns
1 large bay leaf, crumbled
1 - cinnamon stick (2 inches) broken into small pieces

Steps:

Slice all of the jalapeno peppers in 1/4" rings and set aside. In a large Dutch oven combine vinegar, water, salt, sugar and pickling spice (tied in cheesecloth) and bring to a boi. Simmer for about 45 minutes. Add peppers and simmer another 30-45 minutes.
Pack sweet jalapeno peppers and juice into sterile jelly jars or pint jars to within 1/2" of top of jar. Wipe rim of jar well with damp paper towel then seal tightly and process in a boiling water bath for 15 minutes. Remove from water and cool.
*Note: The more surgar you use - the less heat. For milder pickles, remove seeds before cooking. Fresh peppers are VERY HOT! Use gloves when working with fresh jalapenos. Recipe can be doubled. If making your own Pickling Spice, store ingredients in sealed mason jar.
Serve on sandwiches, on pizza, in salads, pour over a block of room temperature cream cheese and serve with crackers.

JALAPEñO PICKLES

Jalapeño Pickles image

These medium-spicy pickles, versions of which can be found throughout Mexico and Central America, make a perfect garnish for burgers, tacos or sandwiches, or they may be served with drinks. They are often made only with jalapeños, plus a little onion and carrot. Jalapeños vary in heat: Some are very spicy, some not. If you wish to make the pickles spicier, add a few serrano chiles, split lengthwise.

Provided by David Tanis

Categories easy, pickles

Time 30m

Yield About 2 quarts

Number Of Ingredients 13

Ingredients

1 1/2 cups apple cider vinegar
3 teaspoons kosher salt
2 bay leaves
3 whole cloves
1 teaspoon coriander seeds
2 allspice berries
1 teaspoon red-pepper flakes
3 medium carrots, sliced at an angle, about 1/2-inch thick (about 2 cups)
6 large jalapeños, sliced crosswise, about 3/8-inch thick (about 3 cups)
1 small head garlic, broken into unpeeled pieces
1 large onion, cut in wedges or rings
1/2 medium cauliflower, cut into small florets (about 3 cups)
1 teaspoon dried oregano

Steps:

Put vinegar, 3 cups water and salt in a large nonreactive pot over medium-high heat. Add bay leaves, cloves, coriander, allspice and red-pepper flakes, and bring to a simmer.
Add carrots, jalapeño, garlic, onion and cauliflower, and simmer for 8 to 10 minutes, leaving vegetables slightly firm. Turn off heat and add oregano. Let vegetables cool in cooking liquid to room temperature. They are ready to serve immediately, but gain flavor as they age. It's better if you can wait at least a day or two. Store with juices in sanitized jars or plastic containers, and refrigerate for up to 1 month.