Quick Pickled Jalapeño Rings

Recipe View 5 mins Prepare Ingredients: Gather all ingredients to ensure a smooth and efficient process. (5 minutes)

Recipe View 2 mins Create Brine: In a medium saucepan, combine the water, distilled white vinegar, white sugar, kosher salt, crushed garlic, and dried oregano. (2 minutes)

Recipe View 5 mins Boil and Infuse: Bring the mixture to a rolling boil over high heat, stirring until the sugar and salt are completely dissolved. Add the sliced jalapeño peppers. Once boiling, immediately remove the saucepan from the heat. (5 minutes)

Recipe View 10 mins Cool Slightly: Allow the mixture to cool for about 10 minutes, allowing the peppers to slightly soften and absorb the brine's flavors. (10 minutes)

Recipe View 10 mins Jar the Pickles: Using tongs, carefully pack the jalapeño rings into two clean 8-ounce jars. Pour the vinegar brine mixture over the peppers, ensuring they are fully submerged. (10 minutes)

Recipe View 1 hrs Cool Completely: Let the pickles cool completely at room temperature. (60 minutes)

Recipe View 2 hrs Refrigerate: Cover the jars with tight-fitting lids and refrigerate. The pickles will be ready to eat after a few hours, but their flavor will continue to develop over the next few days. (at least 120 minutes)