Canning Pickled Peppers

We went to Miller Farms to pick vegetables recently.  It is a fantastic place to visit and actually be able to get out into the field and pick your own produce.  We picked potatoes, onions, leeks, turnips, red beets, golden beets, cabbages, various hot peppers, bell peppers, eggplants, and a watermelon!  With the bounty of hot peppers I have been canning and preserving them in a number of ways.  This is how I canned some pickled pepper rings...

Pickled Pepper Rings

based on this Pickled Hot Pepper recipe by Chiot's Run

2 lbs assorted colored hot peppers, sliced thinly - 1/4" thickness

6 cups vinegar

2 cups water

3 cloves of garlic, lightly cracked

1 tsp canning salt

In a medium nonreactive pot combine the peppers, vinegar, water, garlic & salt.

Bring it all to a boil.

Then reduce the heat and simmer for 5 minutes.

Pack the hot peppers into pint sized hot sterilized jars, leaving 1/4 inch head space.

Ladle the hot pickling liquid over peppers, leaving 1/4-inch head space.

Be sure to remove any air bubbles.
Wipe the rims of the jars.

Fingertip tighten the 2 piece caps.

Water bath process for 10-minutes at sea level and adjust the processing time as necessary based on altitude.