Pickles
Pickled Jalapeño Rings
Bright jalapeño rings with onion and carrots in a tested vinegar brine.
Adapted and reviewed byCanning Vault · Cedar Ridge Ventures LLCLibrary reviewAugust 11, 2026How recipes are reviewed →
Gather
Ingredients
- 3 lb jalapeño peppers, sliced
- 1½ cups sliced onion
- 3 cups sliced carrots
- 6 cups vinegar (5%)
- 2 cups water
- 2 tbsp canning salt
- 2 garlic cloves
Preserve
Instructions
- 01
Wear gloves. Slice peppers and prepare vegetables.
- 02
Boil vinegar, water, salt, and garlic 10 minutes; remove garlic. Add vegetables and simmer briefly.
- 03
In a boiling-water canner, pack hot into pints with ½-inch headspace. Process 10 minutes.
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Trusted recipe source
USDA/NCHFP — Pickled Jalapeño Rings
Canning Vault independently summarizes the tested controls in practical language; the linked authority controls an actual batch. Read our publication standards.
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