Hot Pepper Rings

Ingredients

Instructions

1. 1Wash 6 pint-size canning jars in hot soapy water or a dishwasher and keep them hot; simmer new lids in hot water per the manufacturer's directions and keep them hot until needed.
2. 2Wearing gloves, wash the hot peppers and slice them crosswise into rings about 1/4 inch thick, discarding the stems.
3. 3In a medium pot, bring 5 cups white vinegar (5% acidity), 1 cup water, 2 tablespoons sugar, and 1 tablespoon canning salt to a full boil, stirring to dissolve the sugar and salt.
4. 4Pack the raw pepper rings into the hot jars, tucking in sliced garlic as you go, and pack them fairly snugly.
5. 5Pour the boiling brine over the peppers, keeping them covered and leaving 1/2 inch of headspace.
6. 6Remove air bubbles with a non-metallic spatula, top off with more brine if needed to keep 1/2 inch headspace, wipe the rims clean, center the lids, and apply the bands fingertip-tight.
7. 7Process in a boiling-water canner with jars covered by at least 1 inch of water for 10 minutes for pints and 15 minutes for quarts, timed once the water returns to a full rolling boil; add 5 minutes at 1,001 to 3,000 feet, 10 minutes at 3,001 to 6,000 feet, or 15 minutes above 6,000 feet.
8. 8Turn off the heat, wait 5 minutes, then move the jars to a towel-lined counter to cool undisturbed for 12 to 24 hours.
9. 9Press the center of each lid to confirm the seal, remove the bands, wipe the jars down, and label with the contents and date.
10. 10Store sealed jars in a cool, dark place for up to about 1 year, wait at least 1 to 2 weeks before eating so the heat mellows, and refrigerate after opening.
11. 11Handle hot peppers with gloves and avoid touching your eyes, and never reduce the vinegar in the brine, since that lowers the acidity that keeps the jars shelf-stable.