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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Similar to pepper rings purchased at the store, except we use whatever kind of pepper we have in the garden. Ingredients:
20 -30 banana peppers, how many depends on size |
1 quart vinegar |
2 teaspoons sugar |
2 teaspoons canning salt |
1 pinch alum |
1 pinch turmeric (optional) |
Directions:
1. Wash and slice peppers-you may seed them if you want to.
2. Pack in jars.
3. Boil vinegar, sugar, salt, alum, and turmeric.
4. Should be enough liquid for 2 pints.
5. Pour vinegar mixture over peppers in jars.
6. Seal with lids and screw rings.
7. *myfirst ones were mushy, second batch was ok**i used green chiles and jalapenos*.
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