Even while it’s simple to create and a no-brainer addition to your nachos, the fun doesn’t end there. Use them to give any sandwich a particular touch and to brighten up any salad.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Additional Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
| Yield: | 2 (8-ounce) jars |
Ingredients
- ¾ cup water
- ¾ cup distilled white vinegar
- 3 tablespoons white sugar
- 1 tablespoon kosher salt
- 1 clove garlic, crushed
- ½ teaspoon oregano
- 10 large jalapeño peppers, sliced into rings
Instructions
- Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalapeño peppers, and remove from heat. Let mixture cool for 10 minutes.
- Pack peppers into two 8-ounce jars using tongs and cover with vinegar mixture. Cover and refrigerate until needed.
- Chef Mo
Reviews
I found this recipe and it is my go to for quick pickling. Only thing I add is some red pepper flakes. Delicious and the fam loves them!
These were perfect! Quick and easy to make.
i made this recipe and it was WAY TO HOT ! I followed it to the tee.. i even removed some seeds, . Is it supposd to be like this or did i do something wrong ?
Thank you for the recipe! It was indeed quick and easy to make. The flavors are great and leave you with perfectly spicy, tangy, sweet pickled jalapenos. We are enjoying them on sandwiches, tacos, salads, and pretty much anything else. This is a recipe that we will be making often.
We love this recipe, we grow our own jalapeños and have made this numerous times. I cold pack the jalapeños and pour the brine in the jar over the jalapeños. We let them cool and store in the fridge. We also have added fresh sliced carrots, sliced onion and jalapeños to the jar and cover with the brine recipe. Several people have asked for the recipe! Thank you!
Perfect taco topping. The process takes much of the sting out of the peppers. I’d cut the sugar back by 2/3 to suit my taste.
I’ve been canning hot pickled peppers for years using a variety of peppers. The spiciness of jalapeños can greatly vary, and the ones I used today were about a 20 on a scale of 10…whew! If I had cut off one slice, tasted it to see just how hot they were, I’d have removed some of the seeds and membranes. Mine were super HOT, but that’s not the recipe’s fault. They’re supposed to be pickled, but using equal amounts of vinegar and water just doesn’t work. You need more vinegar than water. The other thing is I didn’t have nearly enough liquid to cover the sliced peppers. Recipe called for “large” jalapeños, so that’s what I bought, but maybe if they were smaller, there’d be enough vinegar mixture?? Still, I’d suggest at least doubling the amount, so the slices are covered in the jar…that’s important. And if you have a mandolin, use it because it makes slicing the jalapeños quick-and-easy. This recipe has had good reviews, but sorry, it just didn’t work out for me.
Our family’s go-to recipe. We plant 12 jalapeño plants (we are talking about 5 GALLONS worth of peppers) in the garden almost exclusively to pickle with this recipe. They are that good! We give them out as gifts and everyone keeps coming back for more. Flavor can vary by year depending on heat level of individual peppers, but I find these to be a great balance of heat and flavor that keeps you snacking.
Used thia recipe to pickle a difderent kind of chilli pepper. I wanted to keep the heat of the chillies so followed other reviews that recommended using a quarter of the sugar. It came out very well. Thanks Chef John
After some mods this turned out perfectly to my taste. Way less sugar (1/4 tsp) to make it more spicy, added 1/2 sliced carrots and onions. Only one whole garlic clove and pulled out after the 10 min. Left serrano peppers whole but did poke holes in top and bottom so the insides could get filled. The oregano was a game changer. It was just like the name brand but more crunchy and less expensive.
I’ve made this a number of times, great recipe. I add a packet of pickling spice, which helps the flavour a lot. I try to keep as many seeds in the jar as possible to increase the heat. A jar of homemade pickled jalapenos makes a great gift for family or friends
I have been making this for years. I used to buy pickled jalapenos until I brought home a jar of mushy jalapenos. I make them slightly different, I slice the jalapenos and stuff a jar with them, I boil the mixture in the microwave and pour it over the jalapenos into the jar. I seal the jar and tap the bottom edges to get the bubbles to rise open the jar and top it off. I repeat until no more mixture will fit. I posted a jar I just made and one made several weeks ago. Yummy!
This recipe is awesome! Friends have been making pickled jalapeños and giving us a jar here and there over the years so this year I decided to make my own and LOVE this recipe. They have a touch of sweetness and a touch of savory with the oregano. I cant wait to share mine with friends and I am thinking they will want this recipe!!!
I love this recipe. I did make a few changes. I put equal amounts of salt and sugar. Also I added some Juliane cut carrots. Turned out easy and delicious
Actually I have made this recipe several times over… it is awesome! I use fresh oregano from my garden, and I add garlic cloves and cut up baby carrots. I have always liked pickles, green olives and other deli items. This recipe keeps a slight crunch to the jalapeño rings, so I only leave them in the pan for the 10 minute timeframe. It is easy, quick and a great addition to eggs, tacos and quiche. So good!
Always comes out perfect. I through in a chopped up cayenne and a chopped up habanero for color and a kick!
I’ve made this three times. It works good. My kids think they are a little spicy, I might add more sugar next time to see what happens. They don’t last long though, might make a bigger batch.
Love this recipe! Didn’t have oregano, so I submitted Basil.
Awesome! I love that it was so simple to make and delicious to eat!
turned out great.
Good basic recipe. I also added onion, black pepper, serranos, a bit of citric acid, and totally omitted the sugar. I live in NM and we rarely use sugar with jalapenos. This also makes a great salsa verde (with or without tomatillos.) Use lots of fresh cilantro for that fresh taste. Just blend to desired consistency. Serve with chips, meats, tacos, etc. I’m making mine for my Memorial Day hot dog fiesta! This is just one of the sides. Everyone should be able to get at least 3 hot dogs each so they can mix and match the toppings. Should be fun!