PICKLED PEPPER RINGS This is a super easy pickled peppers recipe. If you use banana peppers, no skinning is required. Just slice and pack. When I have extra peppers, this is the recipe I go to almost every time. It makes a small batch of 4 pint jars. Ingredients
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2 1/2 to 3 pounds mild peppers 5 cups cider vinegar (5% acidity) 1 1/4 cups water 5 tsp. canning salt 2 Tbsp. celery seed 4 Tbsp mustard seed
Supplies
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Gloves (if using hot peppers) Water bath canner Canning jars, seals, and rings Large pot Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool
4. Heat vinegar, salt, and water to boiling. 5. Place 1/2 Tbsp. celery seed and 1 Tbsp. mustard seed to each pint jar. 6. Cover peppers with vinegar, leaving 1/2” headspace. 7. Remove air bubbles, wipe rims clean, and place seals and rings. 8. Place the jars in the warm canner. 9. Process according to chart below. Processing Times for Water Bath Canner (Raw Pack) Altitude
Pints
Procedure
Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions. 1. Wash peppers and remove stems, seeds, and centers if needed. 2. Slice peppers into 1/4” rings or slices 3. Pack pepper rings into jars.
150
PICKLES & CONDIMENTS
0-1,000 ft
10 minutes
1,001-6,000 ft
15 minutes
Above 6,000 ft
20 minutes
