- 2 cups sliced jalapeno peppers
- 4 carrote slices
- 2 bay leaves
- 2 pearl onions
- 1 cup distilled white vinegar
- 1 cup water
- 1/2 tsp. salt
Pack pepper slices into 2 pint jars. Add carrot slices, a bay leaf and an onion to each jar.
Combine vinegar, water and salt in large saucepan; bring to a boil. Pour over peppers in jars.
Seal and cool 1 hour. Refrigerate 1 week before serving. These pepper rings make wonderful nachos.
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Source: Best Recipes:August '94
Submitted By: Linda Wilson
Pickled Jalapeno Rings