Quick Pickled Jalapeño Rings

While the squirrels scurry around collecting nuts, I'm busy storing up summer produce for winter use. These pickled jalapeño rings will be perfect with chili, tacos and for pico de gallo.

Quick Pickled Jalapeño Rings    Yields 1 quart jar           

3/4 cup water

3/4 cup white vinegar

3 tablespoons granulated sugar

1 tablespoon kosher salt

1 clove garlic, crushed

1/2 teaspoon oregano

10 large jalapeno peppers, sliced into rings                
                    

1. Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat.
   
2. Bring mixture to a boil, stir in jalapeno peppers and remove from heat.
   
3. Let mixture cool for 10 minutes.
4. Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerate until needed.
   

Recipe without photos . . .

Quick Pickled Jalapeño Rings    Yields 1 quart jar            

3/4 cup water

3/4 cup white vinegar

3 tablespoons granulated sugar

1 tablespoon kosher salt

1 clove garlic, crushed

1/2 teaspoon oregano

10 large jalapeno peppers, sliced into rings                
                      

1. Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat.
2. Bring mixture to a boil, stir in jalapeno peppers and remove from heat.
3. Let mixture cool for 10 minutes.
4. Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerate until needed.