Best Pickles Peppers Recipes

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PICKLES & PEPPERS



Pickles & Peppers image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 6

2 cups all-purpose flour
1 cup Pilsner-style beer
1 teaspoon Cajun pepper seasoning
Canola oil, for frying
12 kosher pickle planks
1/2 cup sliced pepperoncini

Steps:

  • Put 1 cup of the flour in a shallow bowl and set aside. In another bowl, whisk together the remaining 1 cup flour, the beer and Cajun seasoning. Let the batter sit for 5 minutes.
  • Pour enough oil into a 3- to 4-quart saucepan to reach a depth of 2 inches. Heat the oil over medium-high heat until a deep frying/candy thermometer clipped to the side of the pan without touching the bottom registers 350 degrees F.
  • Dredge the pickles and peppers in the flour, shaking off any excess. Dip into the batter and coat completely, then transfer to the oil. Fry, turning with tongs, until golden brown on all sides, 2 to 3 minutes total. Drain on paper towels and serve.

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

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.

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