Quick Pickled Jalapeno Rings

Quick Pickled Jalapeno Rings

115
Chef John 22135

"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

25 m servings 99 cals
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Original recipe yields 2 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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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.

Reviews

115
  1. 135 Ratings

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Most helpful positive review

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...

Most helpful critical review

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.

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, ...

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! Tha...

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 whe...

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

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 ne...

Great and easy recipe. These rings are definitely better than what you buy in the store. I made this with home grown jalapenos, which are definitely much hotter than store bought ones. The only ...

Thank you chef John! I wanted to chime in that these tasted just like store bought banana peppers when I used long skinny sweet peppers. The best part is that these don't have yellow dye and sul...