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Quick Pickled Jalapeno Rings
They’re classic toppers for nachos, and add zip to sandwiches, salads, and about a million other things. So pack a peck of these pickled peppers! Chef John’s “quick pickle” method is so easy. No need to vacuum-pack and boil jars, just fill them up with the peppers and pickling brine and refrigerate. True, they don’t last indefinitely, but that’s just fine—you’ll want to gobble them up immediately.

Category Side
Chef Chef John,
Contributor Jeremiah
Last Update 10/3/2012 4:55:31 PM
Prep Time 20 min
Cook Time 60 min
Serves 12

arrow_right Water, 3/4 Cup
 arrow_right Distilled White Vinegar, 3/4 Cup
 arrow_right White Sugar, 3 Tbls
 arrow_right Kosher Salt, 1 Tbls
 arrow_right Garlic, 1 Clove
 arrow_right Oregano, 1/2 Tsp

Cooking Instructions

 Crush garlic
 Slice Peppers Into Rings
 Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat
 Bring mixture to a boil, stir in jalapeno peppers and remove from heat
 Let mixture cool for 10 minutes
 Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerate until needed

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