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Quick Pickled Jalapeno Rings

Watch Chef John make quick-and-easy pickled peppers. See more

READY IN 25 mins

Quick Pickled Jalapeno Rings

Read Reviews (32)

"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." — Chef John

Ingredients Edit and Save

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Original recipe makes 2 8-ounce jars Change Servings

3/4 cup water
3/4 cup distilled white vinegar
3 tablespoons white sugar
1 tablespoon kosher salt

1 clove garlic, crushed
1/2 teaspoon oregano
10 large jalapeno peppers, sliced into rings

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Directions

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.
Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerate until needed.

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PREP 5 mins
COOK 20 mins
READY IN 25 mins

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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 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.

—Sarah Jo

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Jun 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!

—Love2Cook

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42 Ratings

Jun 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!

—Mommyof4Kelleys

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Jun 07, 2012

Quick and easy! Also very good. I added some carrots, onions, and bell peppers I had around as well. Just doubled the recipe to account for the need for more liquid. Just don't wear gloves when handling the jalapenos if you plan on removing contact lenses from your eyes later that day. OUCH!

—Tiffany Brenner

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Aug 27, 2012

I followed (almost) the recipe. On Chef Johns video he said that the sugar would take 95% of the heat out....so I only used 1 1/2 tablespoons of sugar. I like some heat. They came out great! Thanks for the recipe.

—Cliff G

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Sep 02, 2012

What an awesome recipe! I had a ton of jalapenos in my garden and I didn't know what to do with them. This recipe came up in a Google search. I love the slight sweetness they have - I will never buy store bought pickled jalapenos again... these were wonderful and so easy! Thank you for sharing!

—MORGGIEL

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Aug 15, 2012

This recipe is DELICIOUS!!! I made a pint 5 days ago and have been letting it sit in the refrigerator. I tried them today and WOW! I may try my hand at canning a couple jars of these yummy peppers for the winter.

—new2cook

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Sep 29, 2012

I doubled the recipe and threw in banana peppers and a few chili peppers to boot.

—Susan

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Nutrition

Calories
99 kcal
5%

Carbohydrates
23.6 g
8%

Cholesterol
0 mg
0%

Fat
0.5 g
< 1%

Fiber
2 g
8%

Protein
1.1 g
2%

Sodium
2884 mg
115%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Quick Pickled Jalapeno Rings

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 99
Calories from Fat: 4

% Daily Value *
Total Fat 0.5g < 1 %
Saturated Fat 0.1g < 1 %
Cholesterol 0mg 0 %
Sodium 2884mg 115 %
** Potassium 164mg 5 %
Total Carbohydrates 23.6g 8 %
Dietary Fiber 2g 8 %
Protein 1.1g 2 %
Sugars 21g
** Vitamin A 12 %
** Vitamin C 53 %
** Calcium 2 %
** Iron 7 %
** Thiamin 11 %
** Niacin 8 %
** Vitamin B6 24 %
** Magnesium 6 %
** Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.