Print
preserve peppers

How to Can Pepper Rings

Ingredients

  • 1 lb of hot peppers
  • 3 cups of white vinegar
  • 2 cups of water
  • 3 teaspoons of pickling salt
  • 3 cloves of garlic

Instructions

  1. Prepare canning jars (sterilize and keep warm) and prepare hot water bath.
  2. Most important step --If you are working with hot peppers be sure to wear gloves before slicing them. Believe me, a pound of hot peppers doesn't seem like a lot, but your fingers will burn and ache for hours if you don't wear gloves.
  3. Wash and stem peppers. Slice into 1/8-1/4 inch slices. Set aside.
  4. Place vinegar, water,and pickling salt in a medium sauce pan and place on medium heat.
  5. Peel and smash the garlic cloves and place them in the vinegar/water mixture.
  6. Heat to boiling.
  7. Remove skins of garlic and cut each clove in half.
  8. Fill each hot jars with 1/2 of a clove a garlic and then add the pepper slices, making sure to leave 1/4" of headspace at the top of the jar.
  9. Ladle the hot liquid into the jars filling to cover the peppers, maintaining the 1/4" of headspace. Use a plastic utensil to remove any air bubbles - you may need to add additional liquid.
  10. Add warm lid and ring. Process in hot water bath for 10 minutes for half pints or pint jars. * Adjust for altitude as necessary.
  11. Remove and let cool for 24 hours. Check to make sure the jar is sealed prior to storing. If jars did not seal (the lid bounces up and down), place in refrigerator and use within 2 weeks.

Recipe Notes

Recipe courtesy of Old World Garden Farms