Pickled Jalapeno Rings

Name: Pickled Jalapeno Rings
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 32 servings.
Cuisine: North America, Mexican
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

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

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.

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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