These pickled hot pepper rings work on sandwiches, in salsas, chili or even queso fresco.
- 4 cups chopped hot peppers (about 1 pound)
- 2 cups red wine vinegar
- 2 cups water
- 2 tablespoons pickling salt
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.
Combine vinegar, water and salt in a saucepan and bring to a boil.
When brine is boiling, add pepper rings and stir to submerge.
As soon as the brine returns to a boil, remove the pot from the heat.
Funnel peppers into jars and top off with brine, leaving 1/2 inch headspace.
Tap jars gently to remove any trapped air bubbles. If necessary, add more brine to return the headspace to 1/2 inch.
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).
When time is up, remove jars from canner and let cool on a folded kitchen towel.
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.
Store jars in a cool, dark place. They are ready to eat with in 48 hours, but can be kept up to one year.