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Pickled Hot Pepper Rings
These pickled hot pepper rings work on sandwiches, in salsas, chili or even queso fresco.
About This Recipe
| Yield: | makes 2 pints |
| Active time: | 30 minutes |
| Total time: | 48 hours |
| Special equipment: | boiling water bath canner, 2 pint mason jars |
Ingredients
- 4 cups chopped hot peppers (about 1 pound)
- 2 cups red wine vinegar
- 2 cups water
- 2 tablespoons pickling salt
Procedures
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1
Prepare a small canning pot and 2 pint jars. Place 2 new lids in a small pot of water and bring to the barest simmer.
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2
Combine vinegar, water and salt in a saucepan and bring to a boil.
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3
When brine is boiling, add pepper rings and stir to submerge.
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4
As soon as the brine returns to a boil, remove the pot from the heat.
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5
Funnel peppers into jars and top off with brine, leaving 1/2 inch headspace.
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6
Tap jars gently to remove any trapped air bubbles. If necessary, add more brine to return the headspace to 1/2 inch.
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7
Wipe rims, apply lids and rings and process jars in a boiling water bath canner for 10 minutes (start your timer when the water returns to a boil, not when the jars first go in).
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8
When time is up, remove jars from canner and let cool on a folded kitchen towel.
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9
When jars are cool enough to handle, remove rings and test seals by grasping edges of lids and carefully lifting jars. If lids hold fast, seals are good.
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10
Store jars in a cool, dark place. They are ready to eat with in 48 hours, but can be kept up to one year.