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

• 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

• 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

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.

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3. Wash peppers and remove stems, seeds, and centers if needed. Slice peppers into 1/4” rings or slices Pack pepper rings into jars. 4.

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8. 9. Heat vinegar, salt, and water to boiling. Place 1/2 Tbsp. celery seed and 1 Tbsp. mustard seed to each pint jar. Cover peppers with vinegar, leaving 1/2” headspace. Remove air bubbles, wipe rims clean, and place seals and rings. Place the jars in the warm canner. Process according to chart below.

Processing Times for Water Bath Canner (Raw Pack)

Altitude

0-1,000 ft 1,001-6,000 ft Above 6,000 ft

Pints

10 minutes 15 minutes 20 minutes

SHARON’S TIPS FOR PICKLED PEPPER RINGS

What Kind of Peppers to Use?

This recipe is best with a mild pepper like a banana pepper. But it can be used for any type of pepper: jalapeno peppers, hot peppers, Anaheim peppers, and even sweet bell peppers work well. Or mix a few different types together.

If you have larger peppers, remove cores and seeds. I do this by cutting off the tops, and if needed, slicing down the side. Then I pull out the centers with my hands. (Don’t forget the gloves for hot peppers!)

Skinning peppers

Banana peppers are what I almost always use with this recipe, and they do not need to be skinned. I love that! However, you may want to remove the skins from some larger or tough-skinned peppers. Flatten whole, large peppers like Anaheim peppers. Cut down one side and open up the pepper. Cut 3–4 slits through the skin of each pepper and heat blister the skins.

To do this, arrange peppers in a single layer on a cookie sheet, skin side up. Place this under the broiler for 6–10 minutes. Check them often and rotate the charred peppers with the ones on the edges. The center peppers always get done sooner. When you see the skins blister and blacken, they are done. Remove the peppers from the oven and place in a pan. Cover with a damp cloth or a lid. (This keeps them moist and will steam the peppers, making them easier to peel.) Let them steam for 5–10 minutes. Peel each pepper. If they have steamed well, the skins should peel back easily. If not, cover them again and allow them to steam for a few more minutes.

Hot Peppers: Important Reminder

When handling hot peppers, PLEASE be sure to wear gloves. There is an oil in the pepper that will burn your hands (ask me how I know!). It can really hurt your eyes if you should accidentally rub them.

Adapted from Resource:

https://nchfp.uga.edu/how/can_06/ yellow_pepper_rings.html