Pickled Jalapeno Rings
Total Time
Prep: 15 min. + chilling
Yield
32 servings
I started canning Hungarian hot and mild peppers with my dad every year, but they are hard to find in California, so I now make pickled jalapenos instead. They stay crunchy, unlike the mushy kind you find at the store. —Lou Kostura, Belmont, California
Ingredients
- 1 pound jalapeno peppers, sliced into rings
- 1 cup fresh dill sprigs
- 5 garlic cloves
- 1-1/2 cups water
- 2/3 cup white vinegar
- 5 teaspoons kosher salt
- 4 teaspoons mixed pickling spices
Directions
- In a clean 1-quart glass jar, layer a quarter each of the jalapenos, dill and garlic; repeat, filling the jar. In a saucepan, bring water, vinegar, salt and pickling spices to a simmer until salt dissolves. Pour into jar to cover peppers; seal. Let stand until cool. Refrigerate for at least 7 days before serving, and up to 1 month.
Nutrition Facts
2 tablespoons: 5 calories, 0 fat (0 saturated fat), 0 cholesterol, 180mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.
I started canning Hungarian hot and mild peppers with my dad every year, but they are hard to find in California, so I now make pickled jalapenos instead. They stay crunchy, unlike the mushy kind you find at the store. —Lou Kostura, Belmont, California
Recipe Creator
© 2025 RDA Enthusiast Brands, LLC