Pickled Hot Pepper Rings Recipe


These pickled hot pepper rings work on sandwiches, in salsas, chili or even queso fresco.

Recipe Facts

Active: 30 mins
Total: 48 hrs
Serves: 16 serviings
Makes: 2 pints

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  • 4 cups chopped hot peppers (about 1 pound)

  • 2 cups red wine vinegar

  • 2 cups water

  • 2 tablespoons pickling salt


  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.

  2. Combine vinegar, water and salt in a saucepan and bring to a boil.

  3. When brine is boiling, add pepper rings and stir to submerge.

  4. As soon as the brine returns to a boil, remove the pot from the heat.

  5. Funnel peppers into jars and top off with brine, leaving 1/2 inch headspace.

  6. Tap jars gently to remove any trapped air bubbles. If necessary, add more brine to return the headspace to 1/2 inch.

  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).

  8. When time is up, remove jars from canner and let cool on a folded kitchen towel.

  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.

  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.

Special equipment

boiling water bath canner, 2 pint mason jars

Nutrition Facts (per serving)
21 Calories
0g Fat
3g Carbs
1g Protein
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Nutrition Facts
Servings: 16
Amount per serving
Calories 21
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 225mg 10%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 2%
Total Sugars 2g
Protein 1g
Vitamin C 54mg 270%
Calcium 8mg 1%
Iron 1mg 3%
Potassium 132mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)