Zesty Pickled Peppers with Garlic and Spice
Discover the vibrant flavors of Zesty Pickled Peppers, inspired by the beloved recipe from 'Too Many Chiles!' While jalapeños are a classic choice, feel free to get creative by using any small hot pepper variety you prefer. This recipe combines the heat of peppers with the crunch of fresh vegetables and aromatic spices, resulting in a zesty condiment perfect for tacos, sandwiches, or as a tangy snack. The combination of vinegar, garlic, and spices creates a delightful blend that enhances the natural flavors of the peppers. After allowing the peppers to pickle, you’ll have a delicious jar of bright flavors just waiting to brighten up your meals. Each bite delivers the perfect balance of heat and acidity, making these pickled peppers an essential pantry staple!
4
Servings
160
Calories
9
Ingredients
Ingredients
jalapeno peppers
1 lb (whole)
olive oil
1/4 cup (none)
medium onion
1 (thinly sliced)
carrots
2 (thinly sliced)
garlic cloves
16 (whole)
black peppercorns
12 (none)
pickling salt
1/4 cup (none)
white vinegar
3 cups (none)
water
3 cups (none)
Instructions
1
In a large frying pan, heat the olive oil over medium heat. Add the whole jalapeño peppers and sauté until the skins start to blister, about 5-7 minutes. Stir occasionally to ensure even blistering.
2
Next, add the thinly sliced onion and carrots to the pan. Continue sautéing the mixture for an additional 1-2 minutes until the vegetables are slightly softened.
3
Prepare your sterilized pint jars by placing 2 whole garlic cloves and 3 black peppercorns at the bottom of each jar.
4
Pack the blistered pepper mixture tightly into the jars, leaving 1/2-inch of headspace at the top of each jar.
5
To each jar, add an additional 2 garlic cloves and 1 teaspoon of pickling salt.
6
In a separate saucepan, combine the white vinegar and water. Heat the mixture over high heat until it reaches a rolling boil.
7
Carefully pour the boiling vinegar-water solution over the packed peppers in each jar, ensuring the ingredients are fully submerged. Be sure to leave the proper headspace.
8
Seal the jars with sterilized lids and rings. Process the jars in a boiling water bath for 15 minutes to ensure preservation.
9
Allow the jars to cool completely at room temperature, then store them in a cool, dark place for 4 weeks to develop flavors before tasting.
10
For added flavor, consider adding extra peppercorns and garlic to each jar as desired.
Nutrition Information
10g
Fat
17.5g
Carbs
2g
Protein
2.5g
Fiber
2.5g
Sugar
2300mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What are Zesty Pickled Peppers?
Zesty Pickled Peppers are a vibrant condiment made with hot peppers, onions, and carrots, inspired by the recipe from 'Too Many Chiles!'
Can I use peppers other than jalapeños?
Yes, while jalapeños are classic, you can use any small hot pepper variety you prefer.
How much olive oil is needed for this recipe?
The recipe requires 1/4 cup of olive oil for sautéing the peppers.
How long should I sauté the jalapeño peppers?
Sauté the peppers for 5-7 minutes until the skins start to blister.
When do I add the onion and carrots?
Add the thinly sliced onion and carrots after the peppers have blistered, then sauté for another 1-2 minutes.
How many garlic cloves are placed at the bottom of each jar?
Place 2 whole garlic cloves at the bottom of each sterilized pint jar.
How many peppercorns are used in each jar?
Place 3 black peppercorns at the bottom of each jar before packing the peppers.
What is the required headspace for the jars?
Leave 1/2-inch of headspace at the top of each jar.
How much salt is added to each jar?
Add 1 teaspoon of pickling salt to each jar.
What is the vinegar to water ratio for the brine?
The brine consists of 3 cups of white vinegar and 3 cups of water.
How long should I process the jars in a water bath?
Process the jars in a boiling water bath for 15 minutes.
How long should the peppers sit before they are ready to eat?
Store the jars in a cool, dark place for 4 weeks to allow the flavors to fully develop.
Is this pickled pepper recipe vegan?
Yes, this recipe is suitable for a vegan diet.
Is this recipe gluten-free?
Yes, these pickled peppers are gluten-free.
How many calories are in one serving?
There are 160 calories per serving.
What is the fat content per serving?
Each serving contains 10g of fat.
How much sodium is in each serving?
Each serving contains 2300mg of sodium.
How many grams of carbohydrates are in a serving?
There are 17.5g of carbohydrates per serving.
What are some suggested uses for these peppers?
They are perfect for tacos, sandwiches, or as a tangy snack.
How many carrots are used in this recipe?
The recipe calls for 2 carrots, thinly sliced.
How many garlic cloves are needed in total?
You will need a total of 16 garlic cloves for this recipe.
What type of vinegar should be used for the brine?
The recipe specifies using white vinegar.
Can I add extra flavor to the jars?
Yes, you can add extra peppercorns and garlic to each jar as desired.
What is the serving size for this recipe?
The recipe makes approximately 4 servings.
How much sugar is in the recipe?
There is 2.5g of sugar per serving.
How many ingredients are in this recipe?
There are 9 total ingredients used in this recipe.
What type of salt is best for this recipe?
Pickling salt is recommended for this recipe.
How many peppercorns are used in the entire recipe?
A total of 12 black peppercorns are used.
Do I need to peel the jalapeños?
No, the jalapeño peppers should be kept whole with their skins on for blistering.
What category does this recipe fall under?
This recipe is categorized under Peppers.