Best Pickled Tomatoes With Jalapenos Recipes
PICKLED TOMATOES WITH JALAPENOS
This recipe is from Food and Wine. It's a side dish with immense flavor which goes well with simply grilled beef, pork or fish. Serve with crusty bread to sop up the ginger-cumin-scented tomato juices. The prep time does not include the pickling time.
Provided by crrllssn
Categories Low Protein
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan, bring vinegar, brown sugar and salt to a boil, stirring. Remove from heat.
- In a medium skillet, heat oil. Add garlic, ginger, mustard seeds, pepper, turmeric, cumin and cayenne and cook over low heat until fragrant, about 2 minutes. Carefully pour the hot oil mix into the vinegar mixture.
- In a large, heatproof, non-reactive bowl; combine tomatoes, scallions and jalapenos. Stir in hot pickling liquid. Let stand at room temperature for 4 hours, or refrigerate for 8 hours.
Nutrition Facts : Calories 386.4, Fat 36.5, SaturatedFat 5, Sodium 399.8, Carbohydrate 15.8, Fiber 2.2, Sugar 12.6, Protein 1.6
EASY PICKLED JALAPENOS
Homemade pickled jalapenos are a treat to have on hand for chilis, tacos, salads and sandwiches. Pouring hot brine over them instead of boiling them gives them a pleasant fresh crispness instead of the soft texture of the store-bought variety.
Provided by Food Network Kitchen
Time 45m
Yield 1 pint
Number Of Ingredients 6
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.
PICKLED JALAPENO SALSA
I had so many tomatoes from my garden, I did not know what to do with them. I could make salsa but I have nothing to spice it up with. Found pickled jalapenos in my frig and decided to try it. It was delicious. You can use more pickled jalapenos if you want it hotter, but this is perty dern hot.
Provided by paula giles
Categories Sauces
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- I cut the tomatoes in half and gently squeeze to remove some of the seeds.
- In a food processer, add onion, and jalapeno w/juice.
- Process.
- Add tomatoes.
- Process.
- Add all spices.
- Process and refrigerate several hours.
- This is the time where I taste and add what I think it might need.
- But remember, flavors blend while in the frig.
- so be careful.
- You can also can this if you have many tomatoes in your garden as I did.
- Process, then cook on stove 30-45 min and process in a water bath for 10 minute Follow directions for cleaning jars and lids.
Nutrition Facts : Calories 38.4, Fat 0.6, SaturatedFat 0.1, Sodium 449.8, Carbohydrate 8.2, Fiber 2.4, Sugar 4.7, Protein 1.6
PICKLED JALAPENOS
Deliciously fresh and simple pickled peppers! Peppers will keep in the refrigerator for up to 2 months as long as they are covered by the pickling liquid.
Provided by Simply Sundays!
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h
Yield 48
Number Of Ingredients 6
Steps:
- Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.
- Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.
- Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.
Nutrition Facts : Calories 5.1 calories, Carbohydrate 1.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 145.6 mg, Sugar 0.8 g
PICKLED JALAPENOS
I love pickled jalapenos. They're an absolute necessity for all things Mexican, most especially nachos, and I all too often find myself simply plucking them out of the jar and eating them right off the fork. I'm a glutton for punishment that way. But, hey, when the peppers are popping, there's no reason not to can a bunch of your own. It's easy, they're tasty, and you can tinker a bit with the seasoning to suit your tastes. For example, a touch of honey or sugar helps temper the natural fire of the chiles' capsaicin while allowing the natural sweetness of the pepper to shine through. Or, leave it out for the full-force burn. Pro tip: Be sure to wear latex or plastic gloves while handling hot peppers. If you don't, there is approximately 100-percent chance you will promptly touch your eyes (or other mucous membranes, ahem). Trust me, it's not a pleasant experience.
Provided by Sean Timberlake
Categories condiment
Time 12h45m
Yield 4 cups
Number Of Ingredients 7
Steps:
- Prepare the jars and lids:
- Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
- Prepare the brine.
- 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. 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 of 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. 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 of 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.
- Remove and cool.
- Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly onto cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
- Label and store.
- Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening. Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
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