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.

Quick Pickled Jalapeno Rings

water

white vinegar

white sugar

salt

garlic, crushed

oregano

jalapeno peppers,

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.


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!

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.

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!

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 never buy store bought pickled jalapenos again... these were wonderful and so easy!  Thank you for sharing!

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 sulfates. Do you know how hard it is to find pepper rings without that junk? Next time I make these, I will try jalapenos.The brine would also make a great base for a salad dressing. Just add some olive oil and voila!

Great recipe! I love Mrs Renfro jalapenos because they are so crisp but was going through about a jar a week and was sick of paying for them.   This recipe solved my problem.  Like another review I cut the sugar in half to keep more heat and placed them directly in jars and poured the liquid over.  I also added about 1 teaspoon of tumeric- it helped keep them teally green.  Five dollars bought me about five pounds at the farmers market and made four quarts; I used four cups each of vinegar and water and it was the perfect amount.  Thanks for sharing chg John!

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.

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

quick pickled jalapeno rings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total: 25 minutes

Servings: 5

Cost: $1.55 /serving

Author : Chef John

Ingredients

Instructions

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