Quick Pickled Jalapeno Rings Recipe - Allrecipes.com
Quick Pickled Jalapeno Rings Recipe
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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

Recipe by  

"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 Edit and Save

Original recipe makes 2 8-ounce jars Change Servings
  • PREP

    5 mins
  • COOK

    20 mins

    25 mins


  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 More Reviews

Most Helpful Positive Review
May 04, 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.

Most Helpful Critical Review
Feb 16, 2014

I'm relatively new to canning and have never made jalapenos before. We all found this to be too sweet and not hot enough. Thank you though for posting it.

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!

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!

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.

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!

Aug 27, 2012

I just tried this and was wondering how long to wait? I see it is stored in fridge right away, is that right?

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!


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  • 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.

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