Hot Pepper Rings Food

HOT PEPPER RINGS

Steps:

• Wash and stem hot peppers.
• Remove seeds and inner membranes if you'd like to take some of the heat out of the peppers, otherwise leave them in.
• Slice peppers into even 1/4 inch thick slices. Wear gloves to keep your fingers from stinging.
• Fill large pot or canner with water so that jars are covered by 1" of water.
• Check jars for cracks, wash with warm soapy water, rinse well and place in canner.
• Heat jars in canner (no need to sterilize).
• Mix vinegar, water, salt and sugar in a non-reactive saucepan.
• Boil for 1 minute.
• Place 1/4 clove of garlic in each jar and pack with pepper rings.
• Pour hot vinegar brine over peppers.
• Remove air bubbles and push peppers underneath pickling liquid as much as possible, leaving a 1/2 inch headspace.
• Wipe rim with clean cloth, seal with hot sealing lid, tighten screw band on top finger tight and process in hot water bath for 10 minutes.

HOW TO MAKE HOT PEPPER RINGS

Steps:

• Wash jars, lid tops and rings with dishwashing soap and hot water. Rinse and let them air dry while you prepare the peppers.
• Step 2.
• Put on rubber gloves and rinse peppers with warm water. Cut off the top stems and discard.
• Step 3.
• Slice horizontally across the peppers to make rings of your preferred thickness. Scrape out the seeds with your knife if you don't want peppers that are very hot.
• Step 4.
• Place the large pot on the stove. Pour in 7 cups white vinegar and 7 cups cold water, and stir to combine. Turn heat on "High" and cook until the mixture begins to boil, then turn off the heat.
• Step 5.
• Put another large pot on the stove as the vinegar and water are boiling. Lay your pint jars, lid tops and rings in the pot, cover them with cold water and heat on "High" until boiling to disinfect them.
• Step 6.
• Reduce heat to "Low" after the jars have been boiled. Put on oven mitts and remove the jars from the pot.
• Step 7.
• Divide the peppers evenly among the 8 1-pint jars, along with 1/2 teaspoon of salt per jar. Cover the peppers with the hot vinegar and water, distributing evenly.
• Step 8.
• Place lid tops and rings on the openings of the jars, then press rings down to firmly secure. Heat the pot of water in which the jars were boiled, refilling with additional water if needed to cover the jars.
• Step 9.
• Wait until the water begins to boil, then gently place the jars in the pot, letting them boil for 10 minutes so the lid tops and rings on the jar tightly seal. Turn off the heat, remove the jars of peppers with oven mitts, and store them in a cool, dry place.