Recipes Using Jalapena Nina’s Spicy Pickled Garlic – Gourmet Delights!

Many people just eat the cloves alone like a pickle.

Others keep the cloves whole and add them to the tops of salads, pizza, sandwiches, drinks.

Then there are dishes you make that you can chop up some cloves and add a little of the brine to as well. Like burger meat, stir fry, pasta (hot or cold), eggs, soups, chili, or any dish that calls for garlic.

Lastly are the food processor recipes like dips, sauces, and dressings. Some of my favorites are below!

Jalapena Nina’s Hummus

  • 7 cloves Jalapena Nina’s Spicy Pickled Garlic
  • 5 sprigs fresh parsley
  • 2 cans garbanzo beans rinsed
  • ¼ cup tahini (sesame seed paste)
  • Juice from one lemon
  • 3T brine from pickled garlic
  • 1 t cumin
  • 1 t salt
  • Olive oil

Put the garlic and parsley in food processor and process until pulverized. Next, add the rest of the ingredients starting with a little olive oil (2 T). Turn on food processor and process until smooth, adding olive oil for liquid until you get your desired consistency. Let sit in covered bowl at least overnight. Enjoy!

Will keep in the fridge for a long while if you put a thin layer of olive oil on the top.

Jalapena Nina’s version of Snappy Cheese Wafers

  • 2 cups shredded sharp cheddar cheese
  • 1 cup softened butter
  • 6 diced Jalapena Nina’s pickled garlic cloves
  • 2 T brine from pickled garlic
  • 2 t hot sauce
  • 2 cups flour
  • 2 t baking powder
  • 1 t dry mustard
  • 2 cups rice cereal (like Rice Crispies)
  • cayenne pepper

Cream the cheese, butter, garlic, brine and hot sauce together until smooth.  Add flour, baking powder and mustard and work into dough with your hands.  Lastly, gently work rice cereal into the dough.  Put in fridge to chill.  Roll into 1 inch balls and place on lightly greased baking sheet. Flatten with fork and sprinkle cayenne pepper on top.   Bake in a preheated oven at 350 degrees for 15 minutes.

Keep in an air tight container.  Freeze well.  Enjoy!

Mom’s Pasta Salad Jalapena Nina’s Style

  • 1 qt medium shells-cooked
  • 2 hard boiled eggs-chopped
  • 1 bunch green onions-chopped (incl tops)
  • 8 oz cheddar cheese-cubed (1/4 inch)
  • 7 Jalapena Nina’s garlic cloves-diced
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 2 T brine from pickled garlic
  • 1/2 t salt
  • pepper

Combine pasta, eggs, onions and cheese together in large bowl.  Mix up mayo, sour cream, brine, garlic, salt and pepper in separate container.  Pour on pasta mix and mix in well.  Chill overnight.  Enjoy!

Gael’s Steamed Mussels with hard cider and Jalapena Nina’s garlic

Serves four people

  • 3 lbs fresh mussels-rinsed
  • 1 onion-sliced thin
  • 8-10 cloves Jalapena Nina’s garlic-sliced
  • 2 T Jalapena Nina’s brine
  • 1 cup hard cider (unspiced)
  • fresh dill
  • 4T butter-melted
  • 1t salt
  • 1 t fresh ground pepper
  • crusty bread for dipping (optional)

Place mussels in big pot. Shake together onion, garlic, brine, dill and 1/2 cup cider and add to pot.  Heat to simmer until the mussels open.  Then add 1/2 cup cider, butter, salt, and pepper. Heat to simmer and serve with crusty bread for delicious dipping!

Sixth Street Market’s Blue Cheese Ball

(Ashland, WI)

  • 16 oz softened cream cheese
  • 1/4 cup crumbled blue cheese
  • 1/2 cup aged sharp cheddar cheese-shredded
  • 1/8 cup minced onion
  • 5 cloves Jalapena Nina’s garlic
  • 1 t Jalapena Nina’s brine
  • 1/2 cup crumbled 6th Street Market Applewood bacon
  • 1 T Worchestire sauce
  • 1 cup crushed walnuts

Mix all but nuts together and transfer to a bowl lined with plastic wrap.   Refrigerate overnight.

Use plastic wrap to form cheese mixture into a ball.

Put nuts on a plate and roll the cheese ball in nuts

Serve or refrigerate–ENJOY!!!

Craig’s Jalapena Nina’s Mashed Potatoes (Texas)

Serves 4-6 and can be doubled/tripled/quadrupled!

  • 2-3 cloves minced Jalapena Nina’s garlic
  • 4 red potatoes (1½-2” diameter)
  • 4 Yukon Gold potatoes (1½-2” diameter)
  • 1 T unsalted butter
  • 2 scallions (green onions)-chopped
  • 1/3 c chicken broth
  • 1/3 c plain Greek yogurt
  • 1/4 t sea salt
  • pepper to taste

Arrange potatoes evenly in bottom of pressure cooker or stove top pot.  For pressure cooker, add 1 c water and cook on high 5 minutes. For pot, cover potatoes with water and boil then simmer 15-20 minutes. Cook until fork tender.  Drain potatoes and put in bowl-set aside.  Melt butter in pot and add garlic and scallions. Sauté 4-5 minutes, stirring occasionally.  Add chicken broth, potatoes, yogurt and salt/pepper back into pot.  Mash until you get your desired consistency.  If they are too stiff, add more chicken broth a tablespoon at a time.

This recipe was shared by Craig Rollins of Texas as a side dish for a BBQ.  Craig had no leftovers to take home!  Thanks Craig!

Todd’s Garlic Scoops

(conceived at Petenwell Lake, WI, 2017)

  • jar of Jalapena Nina’s garlic
  • bag of Frito’s Scoops

Put clove of garlic in a scoop and pop in your mouth-repeat!

(contact Jalapena Nina for more recipe details 😉

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