Serves 4
2880 min
Pickled Hot Pepper Rings
Recipe GLPRf80b7cd53e46bd
Homemade pickled hot pepper rings preserved in a tangy red wine vinegar brine. These zesty condiment rings add bold heat and flavor to sandwiches, tacos, and salads. Perfect for canning and storing for extended enjoyment.
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Ingredients
4 cups Hot peppers, sliced into rings
2 cups Red wine vinegar
2 cups Water
2 tablespoons Pickling salt
Directions
Wear gloves and carefully slice hot peppers into thin rings, removing seeds and membranes as desired for less heat. Set rings aside in a clean bowl.
In a large saucepan, combine red wine vinegar, water, and pickling salt. Bring the mixture to a boil over medium-high heat, stirring until the salt dissolves completely.
Add the sliced pepper rings to the boiling brine and return to a boil. Cook for 2 minutes, then remove from heat.
Using a slotted spoon, carefully transfer the hot pepper rings to clean, sterilized jars, dividing equally among containers.
Pour the hot brine over the pepper rings, leaving ½ inch headspace at the top of each jar.
Seal the jars with lids and allow them to cool completely to room temperature, then refrigerate. Peppers will develop full flavor over 48 hours.
