Pickled Jalapeno 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 rubber or plastic gloves to protect your hands, wash the jalapenos 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 jalapeno rings into the hot jars, tucking in sliced garlic, a pinch of oregano, and a piece of bay leaf as you go, and pack the rings 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 maintain 1/2 inch headspace, wipe the rims clean, center the lids, and screw on 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 check 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 for the flavor to mellow, and refrigerate after opening.
11. 11Do not reduce the vinegar in the brine or pack the peppers tighter than specified, since this lowers the acidity needed to keep the jars shelf-stable.