Quick Pickled Jalapeno Rings

73 Reviews 13 Pics
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
Chef John
Recipe by  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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Adjust Servings

Original recipe yields 2 8-ounce jars



  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 (73)

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Sarah Jo

Sarah Jo

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.



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!



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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Amount Per Serving (2 total)

  • Calories
  • 99 cal
  • 5%
  • Fat
  • 0.5 g
  • < 1%
  • Carbs
  • 23.6 g
  • 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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Quick Pickled Eggs and Beets


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Pickled Peppers