Buttoning up the pepper harvest this month.
I have a standard pickling recipe which works for banana pepper rings and jalapeño pepper rings.
5 cups vinegar (I used white vinegar)
3 cups water
1 cup sugar (I used natural cane sugar)
3 tablespoons salt
Optional: place a piece of bay leaf, a few peppercorns, a bit of pickling spice and a sprinkle of celery seed in each jar before filling with peppers.
Prepare peppers by cutting off stem tip and using a narrow knife inserted into pepper and twisting until all the seeds and pith can be shaken out.
Slice into rings. When using jalapeño peppers you must use gloves the entire time of handling the peppers.
Sterilize the canning jars and lids, pack the jars with peppers and pour the hot vinegar into each jar. Wipe rims of jars and cap. Can using the water bath method in boiling water for 10 minutes, for pint jars.
See instructions for water bath canning here:
Very easy and very tasty!