Thanks to Karen Emerson for another winner of a recipe!
Don't forget to order your copy of Mom's Pantry's By Heart Cookbook!
Prep Time: 30 minutes Processing Time: 10 minutes
Yield: serves: 7 jars
4 cups of white vinegar 2 T pickling salt Minced cloves of garlic
Get the water going in your water bath canner. You want the water boiling or near boiling when you put the jars in.
Put your lids and rings in a pan of water and put on low heat. Don't let it boil. Boiling can mess up the seals.
Wash and slice your peppers into rings. Be careful! Don't touch your face or eyes and you might even wear gloves but I never do.
Pack the pepper rings into sterilized pint jars.
Add one clove of minced garlic to each jar.
Bring the vinegar and salt to a boil. (Have this going so you can pour over into the hot sterilized jars.) Make sure the salt is dissolved.
Pour the brine over the peppers. Wipe of any liquid on the edges with a clean paper towel.
Add the lids and rings.
Process in a water bath for 10 minutes once the water is boiling. Set them on a wire rack or counter over night. You should hear pings letting you know the jars are sealing. You can tell if they sealed when they cool. If you can press the lid down, it didn't seal. Put that jar in the fridge and eat it first.
Let the jars sit 5 or 6 weeks before eating so they can mellow. They will turn from a bright green like you see on the plant to a darker green like you see in the stores.