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Quick Pickled Jalapeno Rings

Quick Pickled Jalapeno Rings

  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
Chef John

Chef John

While these are a no-brainer topping for your nachos, the fun doesn't stop there. These make any sandwich more special, and any salad less snoozy.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 99 kcal
  • 5%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2884 mg
  • 115%

Based on a 2,000 calorie diet

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Directions

  1. Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalapeno peppers and remove from heat. Let mixture cool for 10 minutes.
  2. Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerate until needed.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Sarah Jo
123

Sarah Jo

5/4/2012

Pickled jalapeno rings are one of my most favorite things. I've always wanted to learn how to make them--this recipe made it possible. I added some crushed red pepper, that was the only change I made. I did not add the jalapeno peppers to the saucepan, I went ahead and put them in the canning jar and once the vinegar mixture came to a boil, I poured it over the peppers in the jar, put a lid on it and let it sit like that for ten minutes before refrigerating. I have not used them yet as I want them to sit in the vinegar for a week or two to really get good. I'll update my review once I've had a chance to try them. Five stars for this recipe for just being awesome. I am so tickled I could make my own. VERY easy.

Love2Cook
77

Love2Cook

6/30/2012

This is an excellent recipe, as is. I have made it a couple of times now, adding bite size pieces of onion and bell peppers, to fit the chips (actually, reduced fat triscuits) I use for nachos. I won't be buying the ready made jars of slice jalapenos anymore. It's couldn't be much easier. Thnx Chef John!

Mommyof4Kelleys
62

Mommyof4Kelleys

6/27/2012

Super easy! I only made one slight change - I didn't have any oregano on hand, so I omitted it. It still had a great flavor! This makes 2 'jelly' sized jars full (not the tiny, squatty jars, but the small ones with decorative sides) if you use large enough jalapenos. A great 'starter' recipe!

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