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Easy Spicy Canned Jalapeno Pepper Rings: Perfect 15-Minute Recipe

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These Easy Spicy Canned Jalapeño Pepper Rings take exactly 15 minutes of active time and deliver a complex, fiery kick without needing any secret ingredients. Perfect for nachos, Bloody Marys, tacos, and more.

Ingredients

Scale
  • 1 pound fresh jalapeño peppers (about 450g)
  • 1 cup white vinegar (240ml)
  • 1 cup water (240ml)
  • 2 tablespoons granulated sugar (25g)
  • 1 tablespoon kosher salt (18g)
  • 4 cloves garlic, smashed
  • 1 teaspoon dried oregano
  • 1 teaspoon black peppercorns
  • 1/2 to 1 teaspoon dried chili flakes (optional)

Instructions

  1. Prepare the Jalapeños (5 minutes): Wash the jalapeños thoroughly under cool water and pat them dry. Using a sharp knife, slice off the stems. For milder rings, cut the peppers in half lengthwise and scrape out the white membranes and seeds with a small spoon. For full heat, leave the seeds and membranes intact. Slice the peppers crosswise into uniform rings, about 1/4-inch thick. Try to keep them consistent so they pickle evenly. You should end up with roughly 3 to 4 cups of rings.
  2. Pack the Jars (2 minutes): Divide the sliced jalapeño rings evenly between your clean jars. Add the smashed garlic cloves, dried oregano, and black peppercorns to the jars, distributing them as evenly as possible. If you’re using dried chili flakes, add them now. Don’t overpack the jars—leave a little room at the top for the brine to circulate.
  3. Make the Brine (5 minutes): In a medium saucepan, combine the white vinegar, water, granulated sugar, and kosher salt. Place the saucepan over high heat and bring the mixture to a rolling boil, stirring occasionally to dissolve the sugar and salt. Once it’s boiling, let it bubble for 1 minute, then remove it from the heat. The brine should be clear and steaming hot.
  4. Pour the Brine (2 minutes): Carefully pour the hot brine over the jalapeño rings in the jars, filling them to about 1/2 inch from the rim. Make sure all the rings are fully submerged. Use a chopstick or a butter knife to gently poke around the jar and release any trapped air bubbles. Wipe the rims of the jars clean with a damp paper towel, then screw on the lids tightly.
  5. Cool and Store (5 minutes + cooling time): Let the jars cool to room temperature on the counter. You’ll hear the lids pop as they seal—that’s normal and satisfying. Once they’re cool, transfer the jars to the refrigerator. The peppers are technically ready to eat once they’re cool, but they develop the best flavor after 24 hours. They’ll keep in the fridge for up to 1 month.

Notes

The brine will initially look a little cloudy from the spices, but it will clear up as it cools. Don’t worry if the jalapeño rings float to the top of the jar—they’ll settle down after a few hours in the fridge. For crisp rings, pour the boiling brine over raw rings and let them cool gradually. If your rings turn out mushy, you likely simmered the brine too long with the peppers in it, or you used older, softer jalapeños.

Nutrition

Keywords: pickled jalapeños, spicy pepper rings, easy pickling, homemade pickles, jalapeño recipe, quick pickles, refrigerator pickles

Find it online: https://piperplate.com/easy-spicy-canned-jalapeno-pepper-rings-perfect-15-minute-recipe/