Homemade hot pepper rings for the win!
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.
So, when my sister’s garden produced an extra 5 pounds of beautiful red, hot peppers for me to take home – I knew I had to try making our own hot pepper rings.
We’re not sure exactly what kind of hot peppers these beauties are but based on our taste testing we’d agree with my sister’s assessment that they’re a little hotter than a jalapeno (3,500+SHU), but not as spicy as a habanero (200,000+SHU). That’s the perfect level of heat for us!
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. According to HotPepperSeeds.com, 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.
And while I know your a tough cookie, 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.
With that said, here is a recipe for homemade hot pepper rings.
- 6 cups sliced (any variety)
- 3 1/2 cups vinegar
- 2 cups water
- 2 Tbsp pickling or sea salt
- 2 Tbsp sugar
- 2 cloves garlic, quartered
- 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.
- 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).
- Mix vinegar, water, salt and sugar in a non-reactive saucepan.
- Boil for 1 minute.
- 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.
- Makes 8 half pint (250 ml) jars
- Need to adjust the recipe to accommodate for more or less peppers? You can double or halve the brine recipe, just keep the ratio of salt and vinegar the same.
- Heat processing time recommended by the National Center for Home Food Preservation.
Looking for other pickled veggies? Try some of these.
Now back to spicy things – how hot do you like your peppers? Do you have a favorite hot pepper?
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist, speaker and writer putting good food on tables and agendas. She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.