• 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.

Makes 2 pints.

Print this recipe

Submitted 6/13/05.
Source: Best Recipes:August '94
Submitted By: Linda Wilson
Pickled Jalapeno Rings