Pickled Hungarian Hot Wax Peppers
20 Hungarian Hot Wax or Banana Peppers, sliced and seeded
PICKLING JUICE:
2 cups white vinegar
2/3 cup white sugar
1/2 tsp mustard seeds
1/2 tsp celery seeds
EQUIPMENT:
4-1/2 pint jars or 2 pint jars
New lids and clean rings for jars
Clean towel
Clean, damp cloth
Canning funnel
Large Ladle
Before you start slicing peppers, clean and sterilize enough canning jars to hold your peppers. A cycle through the dishwasher is best, then place jars in a 200 degree oven to keep them hot. Separate lids and place them into a small pot. Add enough water to cover lids. Bring to a boil, then reduce to low to keep warm throughout canning process.
Gather clean jar rings and have them handy along with a fork or tongs to remove lids from hot water, a clean towel to remove jars from oven, a wide-mouthed funnel, a large ladle, and a damp cloth to wipe jar rims after filling.
This amount of pickling juice will fill two tightly packed pint jars. Adjust recipe as needed for more peppers.
Bring vinegar, sugar, mustard seed and celery seed to a rolling boil.
Remove one jar from the oven, and pack as many pepper rings in as possible. Place funnel in jar and ladle enough pickling juice in to cover rings up to 1/4" from the jar rim. Use a wooden chopstick or spoon handle to remove bubbles ensuring all rings are covered.
Wipe jar rim, remove lid from hot water, place on jar and add ring, tightening gently. Invert the jar for a minute or two, then flip upright.
Continue this process until all peppers are packing into jars.
Leave jars undisturbed on a towel or wooden cutting board until they seal. You will hear a popping sound as each jar seals. After 8-10 hours, inspect jar lids to ensure they are inverted in the center indicating a seal. Place any that have not sealed into the refrigerator and store them there until they are consumed. Use to top fajitas, chili beans, hot dogs, hamburgers or other sandwiches.
Jars that have sealed can be stored in a cool, dark pantry for up to two years.
For maximum flavor wait at least 2 weeks to start enjoying these pepper rings.
NOTE: This is an heirloom recipe that I have used for years without any issues. However, current guidelines recommend processing in a boiling water bath. If you are uncomfortable with the heirloom process, please follow these instructions for waterbath canning.
