Yeild 12 pints
6 cups vinegar
6 cups water
6 quarts jalapeno or other peppers sliced into 1/8 inch rings or simply halved.
up to 1 quart carrot or onion sliced.
1/4 cup sugar
to each jar:
1/4 tsp black peppercorn
1 bay leaf, small
2 cloves garlic
1/2 tsp sea or kosher salt

pickled hot peppers

baby red pepper co. 2/8/16
As the number of pepper plants in your garden increases, whether it is half a dozen 5 gal. buckets on the patio or a dozen or more in the garden, you may decide some tasty pepper rings are in order. Not so hard, just rehearse the chilihead mantra: "Gee honey, I guess peppers just happens."
You'll need:
  1. a case  of 8 or16 oz Ball Mason Jars, the kind with the two piece lid (ring and plate with the rubber ring). 
  2. a 20-28 qt. enamel canning pot with the perforated bottom plate and the lift-out jar rack. Sure you can get by with an existing pot and drop a cake coolinig rack in the bottom, but an enameled canning pot will set you back less than $50.  It's a TOOL!
  3. a gallon of white or cider vinegar, spices for pickling, sea salt and sugar of some sort.
  4. fresh peppers...maybe some onions or carrots.
Prior to using this recipe, review water bath canning procedures online. The National Center for Home Food Preservation's guide to home canning provides everything you need to know to get started. 
  1. Prepare your jars by hand washing in hot soapy water, rinsing several times. Sterilize by boiling a full 15 minutes in a large stockpot or by placing upside down in a dishwasher and running a high heat dry cycle.
  2. Heat your lids in a small pot of water to 160 F and hold heat for 20 min prior to canning.
  3. Slice peppers into 1/8 inch rings or long strips. High heat varieties like habaneros, datils, scorpions and ghosts you can halve and de-seed if desired.
  4. Mix vinegar, sugar and water in a pot and heat to a low boil, holding boil for 10 min.
  5. Pack each jar tightly with peppers and other vegetables. 
  6. Pour pickling brine over peppers and up to 1/2 inch below jar rim. Run a chop stick around the inner sides of the jar and poke any air pockets out. Top the jars to within 1/4 inch of the top.
  7. Remove lids and place over jars, tighten rims finger tight... you are not tightening lug nuts. 
  8. Process in a boiling water canner 30 minutes. Follow the home canning guide instructions at the link provided above.
And let's be very clear about this... do not throw that pepper infused vinegar down the drain. In The Employee's household, that pepper vinegar is poured off into a liter bale bottle and used over cooked collards and kale.