Quick Pickled Jalapeno Rings

Quick Pickled Jalapeno Rings

104
Chef John 19546

"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."

Ingredients

25 m {{adjustedServings}} servings 99 cals
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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

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  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.
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Reviews

104
  1. 123 Ratings

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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...

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. ...

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, ...