Quick Pickled Jalapeno Rings

By mkuchel

Great recipe! I love Mrs Renfro jalapenos because they are so crisp but was going through about a jar a week and was sick of paying for them. This recipe solved my problem. Like another review I cut the sugar in half to keep more heat and placed them directly in jars and poured the liquid over. I also added about 1 teaspoon of tumeric- it helped keep them teally green. Five dollars bought me about five pounds at the farmers market and made four quarts; I used four cups each of vinegar and water and it was the perfect amount. Thanks for sharing chg John!

Ingredients

• 3/4 cup water
• 3/4 cup distilled white vinegar
• 3 tablespoons white sugar
• 1 tablespoon kosher salt
• 1 clove garlic, crushed
• 1/2 teaspoon oregano
• 10 large jalapeno peppers, sliced into rings

Preparation

Step 1

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.