Spicy Dill Pickles with Jalapenos. Homemade Dill Pickles & Spicy Pickled Jalapeños. Both recipes you can find at the grocery store, but of course tastes so much better made at home. In a very large bowl, combine cucumbers, onion, dill, jalapenos and garlic.
The onion and garlic are a great touch! Went to the farmers market and picked up some great cucumbers and jalapeños. This is how I make dill pickles and pickled jalapeños. You can have Spicy Dill Pickles with Jalapenos using 12 ingredients and 15 steps. Here is how you cook it.
Ingredients of Spicy Dill Pickles with Jalapenos
- It’s 10 of Kirby Cucumbers.
- Prepare 5 medium of Jalapeno peppers.
- It’s 1 large of red bell pepper.
- You need 1/2 medium of red onion.
- It’s 4 cup of apple cider vinegar.
- Prepare 4 cup of filtered water.
- You need 4 1/2 tbsp of pickling salt.
- You need 12 clove of garlic, smashed and peeled.
- Prepare 8 tsp of dill seeds.
- You need 4 tsp of black peppercorns.
- Prepare 2 tsp of red chile flakes.
- You need 4 quart of canning jars with fresh lids.
These jalapenos are so much better than canned and do not contain preservatives or artificial colors. Spicy & sweet, these pickled jalapeños are a great addition to burgers, tacos, and more. Make these pickled jalapeños once, and you'll be hooked. Sweet & spicy, they're great on tacos, burgers & more, or on their own straight from the jar!
Spicy Dill Pickles with Jalapenos instructions
- Wash jars thoroughly in warm, soapy water. If you plan on making shelf stable pickles, prepare a boiling water bath canner. Put fresh canning jar lids into a small saucepan with 3 inches of water and set to the barest simmer..
- Wash and dry kirby cucumbers. Remove blossom end. Cut into 1/4" thick slices..
- Wash and dry Jalapeno peppers. Remove stems. Cut into 1/4" thick slices and remove seeds..
- Wash and dry red bell pepper. Remove stem. Cut into 1/4" thick slices and remove seeds..
- Cut red onion into 1/4" thick slices..
- Combine vinegar, water and salt in sauce pan and bring to a boil..
- Place all the veggies in a large bowl and toss until they are mixed together well..
- Equally divide the veggies between the jars..
- Equally divide garlic cloves, dill seed, black peppercorns and red chili flakes between the jars..
- Pour the brine into the jars, leaving at least 1/4 inch headspace (that's the amount of space between the surface of the brine and the rim of the jar)..
- Remove any air bubbles from jars by gently tapping them. I use the handle of a wooden spoon to make sure the brine is well integrated and all the bubbles are out..
- Wipe rims and apply lids and bands (don't screw them on too tightly)..
- If processing jars for shelf stability, lower jars into your processing pot. When water returns to a boil, set a timer for 10 minutes. When time is up, remove jars from canning pot and allow them to cool. When jars are cool enough to handle, check seals..
- If your're not processing the jars for shelf stability, let them cool before putting them into the refrigerator. Do note that your jars may seal during the cooling process. However, without the boiling water bath process, that doesn't mean they're shelf stable. They still must be refrigerated..
- Let pickles rest for at least one week before eating..
The spicy combination of pickled jalapenos, carrots, and onions known as escabeche gets a twist with cauliflower in this recipe from Tacolicious. This recipe is a variation on a traditional Mexican pickle that is served alongside the restaurant's tacos. SPICY JALAPENO DILL PICKLES – Parsley Thyme & Limoncello. The month of June… hot, humid, fireflies, grilling out, and cucumbers. We show you how to pickle jalapenos to preserve them for storage.