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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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canning pepper rings-the alum keeps the rings crisp, not mushy. Ingredients:
clean and destemmed banana pepper, sliced |
6 -9 cloves garlic (2-3 per quart) |
3 3/4 pinches alum (1 1/4 per quart) |
1 quart vinegar |
2 quarts water |
salt |
1/4 cup sugar |
Directions:
1. place pepper rings packed tightly in jars, add garlic, divide alum between quart jars.
2. In large pan put one quart vinegar, 2 quarts water, salt to taste and 1/4 cup sugar.
3. Bring this mixture to boil.
4. Boil flats in water.
5. Pour boiling mixture over pepper rings in jar, put on flats and rings.
6. Let cool and check to make sure they seal.
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