How to Make Homemade Hot Pepper Rings – Pickled Peppers

One of our favorite homemade pizza toppings are hot banana pepper rings. Ridiculously good with proscuitto, pineapple and feta cheese. Of course hot pepper rings are also great on burgers, smokies, subs and sandwiches.

Pickling hot peppers is one of several ways to preserve hot peppers. I also like using hot peppers in Hot Pepper Jelly and in Homemade Cayenne Pepper with dried peppers strung up in ristras.

How hot do you like it? Did you know, you can increase or decrease the heat level by keeping or removing the inner membranes or ribs that hold the seeds. The highest concentration of capsaicin (the compound that makes hot peppers hot) is in the membranes – you decide whether or not to keep them in.

• When you’re slicing a mountain of hot peppers, wearing gloves is not a bad idea. It prevents a tingling burning sensation on your finger tips and later when your rubbing your eyes or touching any other part of your body you won’t need to worry about any discomfort.

• Prepare Hot Peppers

• 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.

• Prepare Jars

• 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).

• Prepare Brine

• Mix vinegar, water, salt and sugar in a non-reactive saucepan.

• Boil for 1 minute.

• Fill Jars

• 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.