Homemade Dill Pickles & Spicy Pickled Jalapenos
The recipe Homemade Dill Pickles & Spicy Pickled Jalapenos can be made in approximately 5 minutes. One serving contains 10 calories, 0g of protein, and 0g of fat. This recipe serves 20. For 22 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. It works well as a hor d'oeuvre. 115 people were impressed by this recipe. This recipe from Queen of Quinoa requires jalapenos, red pepper flakes, garlic cloves, and stevia. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 25%. Homemade Spicy Dill Pickles, How to make homemade Spicy Dill Pickles, and Easy Homemade Pickled Jalapeños are very similar to this recipe.
Servings: 20
Preparation duration: 5 minutes
Ingredients:
2 tablespoon black peppercorns
1 tablespoon dried dill
2 garlic cloves, minced
12 ice cubes
4 medium jalapenos
2 medium pickling cucumbers
1 teaspoon red pepper flakes
1 tablespoon sea salt
¼ teaspoon stevia powder
4 cups + ¾ cup water
1 cup white vinegar.jpg)
Equipment:
canning jar
sauce pan
mixing bowl
stove
Cooking instruction summary:
Slice the cucumbers into rings or spears, whichever you prefer.Add the cucumbers to a mason jar and set aside.Combine the remaining ingredients into a small saucepan over high heat.Bring the liquid to a boil for 2 minutes.Pour the liquid over the cucumbers and let cool on the counter for at least 30 minutes.Once the cucumbers have cooled, place in the fridge overnight.Use the pickles on sandwiches or as a super healthy, low-calorie snack.Enjoy!Slice the jalapenos into rings, keeping the seeds inside.Prepare an ice bath in a large mixing bowl, with 2 cups water and the 12 ice cubesBring 2 more cups of water to boil on the stove and add half the jalapenos, cooking for 2 minutes.Once cooked, transfer the jalapenos to the ice bath to stop the cooking process.Add the rest of the jalapenos to the boiling water and cook for 2 minutes.Transfer to the ice bath for 5 minutes.Transfer the jalapenos to a mason jar and set aside.Bring the remaining ¾ cups of water, vinegar, salt and stevia to boil on the stove and let boil for 2 minutes.Pour the liquid over the jalapenos and cover with a lid.Cool the jalapenos on the counter for 30 minutes, then transfer to the fridge and chill overnight.Use the jalapenos on sandwiches, salad, a top nachos or even added to your burritos. Any which way they’re tasty!Enjoy!
Step by step:
1. Slice the cucumbers into rings or spears, whichever you prefer.
2. Add the cucumbers to a mason jar and set aside.
3. Combine the remaining ingredients into a small saucepan over high heat.Bring the liquid to a boil for 2 minutes.
4. Pour the liquid over the cucumbers and let cool on the counter for at least 30 minutes.Once the cucumbers have cooled, place in the fridge overnight.Use the pickles on sandwiches or as a super healthy, low-calorie snack.Enjoy!Slice the jalapenos into rings, keeping the seeds inside.Prepare an ice bath in a large mixing bowl, with 2 cups water and the 12 ice cubes
5. Bring 2 more cups of water to boil on the stove and add half the jalapenos, cooking for 2 minutes.Once cooked, transfer the jalapenos to the ice bath to stop the cooking process.
6. Add the rest of the jalapenos to the boiling water and cook for 2 minutes.
7. Transfer to the ice bath for 5 minutes.
8. Transfer the jalapenos to a mason jar and set aside.Bring the remaining ¾ cups of water, vinegar, salt and stevia to boil on the stove and let boil for 2 minutes.
9. Pour the liquid over the jalapenos and cover with a lid.Cool the jalapenos on the counter for 30 minutes, then transfer to the fridge and chill overnight.Use the jalapenos on sandwiches, salad, a top nachos or even added to your burritos. Any which way they’re tasty!Enjoy!
Nutrition Information:
covered percent of daily need
