HOT PEPPER RINGS
Make your own hot pepper slices to top pizza, burgers or sandwiches. To increase the heat of your peppers, do not remove the inner membranes from the peppers.
Provided by Getty Stewart
Categories preserves
Time 40m
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 1108 kcal, Carbohydrate 182 g, Protein 26 g, Fat 12 g, Sodium 15888 mg, Fiber 7 g, Sugar 38 g, ServingSize 1 serving
HOW TO MAKE HOT PEPPER RINGS
Hot pepper rings are a popular addition to foods from sandwiches to pizza. These pepper rings are sliced up and canned in a pickling solution, giving them a distinct vinegar flavor that many people enjoy. If you want to store hot peppers from your garden or just want to avoid the chemical ingredients in manufactured hot pepper rings, you can make your own hot pepper rings at home. You will need 8 pint canning jars.
Provided by Timothy H.
Categories Peppers
Time 30m
Yield 8 pints
Number Of Ingredients 4
Steps:
- Wash jars, lid tops and rings with dishwashing soap and hot water. Rinse and let them air dry while you prepare the peppers.
- Step 2.
- Put on rubber gloves and rinse peppers with warm water. Cut off the top stems and discard.
- Step 3.
- Slice horizontally across the peppers to make rings of your preferred thickness. Scrape out the seeds with your knife if you don't want peppers that are very hot.
- Step 4.
- Place the large pot on the stove. Pour in 7 cups white vinegar and 7 cups cold water, and stir to combine. Turn heat on "High" and cook until the mixture begins to boil, then turn off the heat.
- Step 5.
- Put another large pot on the stove as the vinegar and water are boiling. Lay your pint jars, lid tops and rings in the pot, cover them with cold water and heat on "High" until boiling to disinfect them.
- Step 6.
- Reduce heat to "Low" after the jars have been boiled. Put on oven mitts and remove the jars from the pot.
- Step 7.
- Divide the peppers evenly among the 8 1-pint jars, along with 1/2 teaspoon of salt per jar. Cover the peppers with the hot vinegar and water, distributing evenly.
- Step 8.
- Place lid tops and rings on the openings of the jars, then press rings down to firmly secure. Heat the pot of water in which the jars were boiled, refilling with additional water if needed to cover the jars.
- Step 9.
- Wait until the water begins to boil, then gently place the jars in the pot, letting them boil for 10 minutes so the lid tops and rings on the jar tightly seal. Turn off the heat, remove the jars of peppers with oven mitts, and store them in a cool, dry place.
Nutrition Facts : Calories 86.5, Fat 0.9, SaturatedFat 0.1, Sodium 1178.8, Carbohydrate 10.3, Fiber 4, Sugar 5.8, Protein 1.9
BANANA PEPPER RINGS
Make and share this Banana Pepper rings recipe from Food.com.
Provided by Donella
Categories < 30 Mins
Time 20m
Yield 3 quarts(approx.)
Number Of Ingredients 7
Steps:
- place pepper rings packed tightly in jars, add garlic, divide alum between quart jars.
- In large pan put one quart vinegar, 2 quarts water, salt to taste and 1/4 cup sugar.
- Bring this mixture to boil.
- Boil flats in water.
- Pour boiling mixture over pepper rings in jar, put on flats and rings.
- Let cool and check to make sure they seal.
PICKLED HOT PEPPERS
These pickled peppers are great in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers.
Provided by Pam
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 40
Number Of Ingredients 7
Steps:
- Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
- Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
- Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.
Nutrition Facts : Calories 11 calories, Carbohydrate 2.1 g, Fat 0.2 g, Fiber 1 g, Protein 0.5 g, Sodium 3.1 mg, Sugar 1 g
CANNING PEPPER RINGS RECIPE - (3.9/5)
Provided by kristentirrell
Number Of Ingredients 7
Steps:
- Heat the water, vinegar, sugar, and turmeric till boiling. In the meantime sterilize jars and add 1/2 garlic clove to each pint. Pack jars with pepper rings. Top with salt and olive oil. Then add vinegar mixture to 1/4th inch of top of jar. Make sure to get rid of air bubbles. Wipe rim of jar clean before adding lid and ring. Put in water bath for 10 minutes.
QUICK PICKLED JALAPENO RINGS
While these are a no-brainer topping for your nachos, the fun doesn't stop there. These make any sandwich more special, and any salad less snoozy.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalapeno peppers and remove from heat. Let mixture cool for 10 minutes.
- Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerate until needed.
Nutrition Facts : Calories 98.7 calories, Carbohydrate 23.6 g, Fat 0.5 g, Fiber 2 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 2883.7 mg, Sugar 21 g
BELL PEPPER RINGS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, bell peppers, whole wheat breadcrumbs, grated parmesan cheese, garlic powder, paprika, dried oregano, dried basil, salt, pepper, eggs, all-purpose flour, dipping sauce
Provided by Mercedes Sandoval
Categories Snacks
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425˚F (220˚C). Grease a baking sheet with nonstick spray or line with parchment paper.
- Cut the bell peppers carefully around the stem and remove the stem and seeds. Cut the peppers crosswise into ½-inch (1 cm) slices.
- In a large bowl, combine the bread crumbs, Parmesan, garlic powder, paprika, oregano, basil, salt, and pepper. Add the eggs to a separate bowl and whisk. Add the flour to a third bowl.
- Dredge the bell pepper rings in the flour, then the eggs, then finally in the bread crumb mixture, making sure to coat all sides.
- Arrange the bell pepper rings on the baking sheet.
- Bake for 10-15 minutes, flipping halfway through, until golden brown on both sides.
- Serve with your favorite dipping sauce.
- Enjoy!
Nutrition Facts : Calories 949 calories, Carbohydrate 144 grams, Fat 21 grams, Fiber 10 grams, Protein 43 grams, Sugar 18 grams
PICKLED JALAPENO RINGS
I started canning Hungarian hot and mild peppers with my dad every year, but they are hard to find in California, so I now make pickled jalapenos instead. They stay crunchy, unlike the mushy kind you find at the store. -Lou Kostura, Belmont, California
Provided by Taste of Home
Time 15m
Yield 32 servings.
Number Of Ingredients 7
Steps:
- In a clean 1 quart glass jar, layer a quarter each of the jalapenos, dill and garlic; repeat, filling the jar. In a saucepan, bring water, vinegar, salt and pickling spices to a simmer until salt dissolves. Pour into jar to cover peppers; seal. Let stand until cool. Refrigerate at least 7 days; store up to 1 month.
Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 180mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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