Pickled Jalapenos - SO EASY + Chilihead Tip
Preserve your jalapeno peppers for months, nor more wasted garden harvest! This pickled jalapenos recipe makes the best crunchy, spicy pickled jalapenos with a touch of sweetness, ready in only 10 minutes. Super easy to make and customize, with so many uses. Top your tacos, nachos, and so much more! I use these like CRAZY!
CHAPTERS:
0:00 Why you should make Pickled Jalapenos
0:19 Pickling is Super Easy
0:49 Important Tip – Gloves
1:04 Slice the Jalapenos
1:30 Fill the Jar
2:19 Make the Brine
3:26 Brine Variations
3:58 Boil
4:22 Pour Brine into Jar
4:52 Other Variations
5:16 Chilihead Tip – Extra Spicy
5:49 When will it be Ready?
6:14 Water Bath
6:30 Uses
6:58 What’s your favorite Use?
7:15 Other Pickling Recipes
THINGS YOU’LL NEED:
5-6 jalapeno peppers sliced
1 cup white vinegar
1 cup water
1 clove garlic smashed
1 tablespoon honey or use sugar
1 bay leaf
1 tablespoon pickling salt
1 teaspoon Mexican oregano
1 teaspoon peppercorns
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I had so much fun making this! What other videos would you like to see?
-Mike
#recipevideo #spicyfood #cookingshow #pickling #jalapeno
Home Made Pickled Stuffed Peppers like in the store
Various of peppers
In case of spicy peppers to make them mild soak then in cold water for 3 hours
Feta cheese: 50 g
Cream cheese: 50 g
Water: 1 liter
Salt: 1.5 tbsp
Sugar: 1 tbsp
Vinegar: 1/2 cup
Boil 3-5 mins
Oregano: 1 tsp
Cover by vegetable oil
Keep them in fridge
The peppers are ready in 5 days
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Stop buying pickled jalapeños - homemade is better! #shorts #pickled #mexicanfood #jalapeño
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DELICIOUS Pickled Jalapeños | Jalapenos en escabeche | Mexican Food | Villa Cocina
#pickledjalapenos #mexicanfood #villacocina
Pickled Jalapenos are present in almost every single dish made in Mexico. Wether on a, taco, torta, soup, stew or carne asada, they will always be used to enhance the flavor experience. Try them and you won’t go back to the canned ones.
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Pickled Jalapeños/ Jalapeños en escabeche
Sautee
1 lb jalapeños
8 oz carrots, peeled and cut diagonally
10 oz cauliflower, bite size pcs
1 ea medium white onion, thick slices (1/2’’thick slices)
12 ea whole peeled, garlic cloves
3 TBSP olive oil -
Seasonings
1 tsp black peppercorns, crushed -
3 bay leafs -
5 ea sprigs thyme, fresh
1 tsp dry marjoram -
1 1/2 tsp dry Mexican oregano -
4 ea cloves -
1/2 tsp cumin seeds -
1 TBSP brown sugar/ to taste
***I used: but you can use regular brown sugar***
Salt to taste or 1 TBSP + 2 tsp -
Liquid
2 cups white distilled vinegar -
2 cups water
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Pickled Jalapeños that make your booty burn!!
Here's the easy recipe my friend!!!
7 jalapeno
1C white vinegar
1C Water
1tsp dried basil
1tsp salt
1 tsp mustard seed
1tsp Coriander seed
1 shallot
1TBSP maple syrup/honey
#pickling #pickled
PICKLED CHEESE-STUFFED PEPPERS (How I make stuffed hot cherry peppers with cheese in oil)
Summer might be gone in Adelaide but my hot pepper plants are growing like crazy and continue to reward me with plenty of pods.
In this video, I show you how I make pickled and cheese-stuffed cherry peppers, using my large hot cherry comb peppers.
Most of the cheese-stuffed peppers available in supermarkets and delicatessens use sweet peppers, so I wanted to show you how I do them with spicy peppers.
Pickling the peppers is essential so they do not spoil. Pickling them allows them to be stored in the fridge for longer.
This batch turned out amazing, I tried some on some hot freshly baked wood oven bread.
If you try this recipe out and enjoyed this video, please leave a comment, like and subscribe. It really means the world to me.
Thanks for watching and see you same chilli time, same chilli Channel.
PICKLED AND CHEESE STUFFED PEPPERS:
10-15 Large Red Hot Cherry Bomb Peppers
PICKLING LIQUID:
1 cup distilled white vinegar
1 cup water
2 tablespoons salt
1 teaspoon peppercorns
2 tablespoons sugar
CHEESE STUFFING:
150g hard Feta cheese
1 + ½ Tablespoons of Greek Yoghurt or soft cheese (Cream cheese, mascarpone, ricotta)
Pepper to taste
Optional – 1 teaspoon of Italian herbs
Oil – Canola, Sunflower, Rice Bran or vegetable oil, not olive oil – Olive oil will solidify in the fridge.
METHOD:
1. Remove placenta and seeds from cleaned peppers
2. Add salt, peppercorns, sugar, vinegar and water to a saucepan and bring to the boil.
3. Add the peppers to the boiling liquid, mix around to ensure they are all covered with the liquid and turn heat off.
4. Allow to steep for 5 minutes.
5. Mash feta in a bowl and then add yoghurt/cheese and season to taste.
6. Fill peppers with cheese and place in clean sterilised/sanitised jar.
7. Cover with oil, put lid on and place in the fridge.
8. Serve with antipasto or bread.
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#hotpeppers #stuffedpeppers #cheese
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