Pickled Jalapeno Rings

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A southwestern favorite and staple on most Mexican entrees.  My quick and easy recipe will be one that you can enjoy. I put pickled jalapenos on my pulled pork tacos, salads and sandwiches on occasion.  It goes great on nachos too.


  • 3/4 cup distilled white vinegar
  • 3/4 cup water
  • 3 tablespoons white sugar
  • 1 tablespoon Kosher salt
  • 1 clove garlic, peeled into 4-6 small pieces
  • 1/2 teaspoon oregano
  • 6 to 7 jalapeno peppers, sliced into rings (I remove the seeds, however that’s not necessary)
  • 2 quantity 8 ounce mason jars

How to make it:

  1. Sterilize mason jars by putting jars and lids in boiling water for 3-4 minutes.  Dump out water and let cool.
  2. Combine water, vinegar, sugar, Kosher salt, garlic and oregano into saucepan over high heat. Bring mixture to a boil, gradually stir in jalapeno peppers. Let bubble for 30 seconds and remove from heat.  Let mixture cool for 10 minutes.
  3. Pack peppers into jars using tongs, cover with vinegar mixture.  Cover and refrigerate until needed. Put a label on the jar of mixture and date it.  It is best to use jalapeno within 2 weeks of making. Discard at 60 days.