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pickled jalapeno rings

(5 ratings)
lkostura avatar
Recipe by
Lou Kostura
@lkostura
Belmont, CA

I like making my own as they stay crunchy. This recipe will make 6 quarts of pickled jalapeno rings. A quick easy measure is it takes 1 pound of peppers to make 1 quart of rings. These can also be made by omitting the pickling spice and dill for a more traditional jalapeno ring, I just like them with the additional spice.

(5 ratings)
yield serving(s)
prep time 2 Hr
method Stove Top

Ingredients For pickled jalapeno rings

  • 6 lb
    jalapeno peppers sliced into rings
  • 12 c
    water
  • 4 c
    white vinegar
  • 10 Tbsp
    kosher salt
  • 1/2 c
    pickling spice
  • 1 bunch
    fresh dill
  • 30 clove
    garlic
  • 6 qt
    canning jars and lids

How To Make pickled jalapeno rings

  • 1
    Start a large pot of water boiling and add your canning jars. I leave these on a low boil during the entire canning process. Start a second pot of boiling water for lids and follow the same process.
  • 2
    Mix together in a pot water, vinegar, salt, pickling spice. bring to a boil then turn to a simmer for duration of process.
  • 3
    When everything is at a boil for at least 10 minutes start packing your jars. I start with some dill. a couple cloves of garlic, peppers, dill, garlic, peppers. (alternating and layering until jar is full)
  • 4
    Ladle brine into jars, wipe rim to make sure it is clean before adding lid. Cap tightly.
  • 5
    Put bottles aside to cool, you should hear the canning lids pop or seal in 30 minutes or less.
  • 6
    Wipe jars down and put away for at least 7 days to finish pickling. Will keep on shelf probable a lot longer that you will actually let them after tasting. I actually found a jar I forgot about in the back of a cabinet that was at least 10 years old (i date my bottles) they were as just good as the first week after canning.
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