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Pickled Jalapeno Rings

Total Time

Prep: 15 min. + chilling

Makes

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
Pickled Jalapeno Rings Recipe photo by Taste of Home

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

  1. 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 at least 7 days; store up to 1 month.
Pickled Jalapenos Tips

How long will pickled jalapenos last?

These pickled jalapenos will last for up to one month in the refrigerator. See how long other common foods hold in the fridge.

Should you remove the seeds from the peppers when making pickled jalapenos?

The seeds and the inner membrane of a jalapeno pepper contain much of its spiciness. If you desire milder pickled jalapenos, remove the seeds and membrane. The easiest way to remove them is to core the peppers before slicing them into rings. Moreover, rinsing the jalapeno slices under cold water can also reduce some of their heat. Got some on your hands? Here’s how to stop the burn.

Can you use pickled jalapenos in recipes to replace fresh jalapenos?

Pickled jalapenos can be used in place of fresh jalapenos, but pickled jalapenos have a different color, texture and flavor than fresh ones. The color of pickled jalapenos will be less vibrant, the texture less crisp, and the flavor tangier because of the vinegar and spices.

Are pickled jalapenos hotter than fresh jalapenos?

Typically, pickled jalapenos will be less spicy than fresh jalapenos because some of the oils from the peppers leach into the brine. (Try more pickled recipes!) The spiciness of fresh jalapenos can vary greatly from plant to plant, so the level of spice of each batch of pickled jalapenos may also vary.

Josh Rink, Taste of Home Food Stylist
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

2 tablespoons: 5 calories, 0 fat (0 saturated fat), 0 cholesterol, 180mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.

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