This is a simple canning recipe for some tasty hot pepper rings. This works with most hot peppers, and is an easy and affordable way to preserve an abundance of peppers.
I love using these on sandwiches, pizzas, wraps or even chopped up and mixed with some cream cheese on a morning bagel.
Occasionally I'll just eat them right out of the jar, good for clearing out the sinuses...
Step 1: Gather
I used about a pound of mixed peppers, some hot banana, some long hots, and whatever else was out in the garden.
You will need:
1 lb of hot peppers
3 cups of white vinegar
2 cups of water
3 cloves of garlic
3 teaspoons of picking salt (any non-iodized salt)
3 pint jars with lids and rings
Canning rack or canning basket
Large pot (enough room for jars to be covered by 1" boiling water)