Pickled pepper rings

[hockeybc69]

Stealing some of Harveys thunder on the fact that peppers are going nuts right now....

Yield: Makes 4 (4-ounce) jars

Ingredients:

3/4 cup water

3/4 cup distilled white vinegar

3 tablespoons granulated sugar

1 tablespoon kosher salt

1 clove garlic, crushed

1/4 teaspoon oregano

1/2 teaspoon crushed red pepper flakes

banana pepper and jalapeno peppers, sliced(this varies, slice and fill jars)

thinly sliced onions, add as desired

Directions:

Combine all ingredients, except jalapeno slices and onions, in a medium saucepan. Bring mixture to a boil. Remove from heat. Let mixture cool for 10 minutes.

Divide pepper slices equally between jars. Pour vinegar mixture evenly over each jar, cover tightly and refrigerate.

Pickled peppers will be ready to use after one week. Store in the refrigerator.

[iland99]

This one is pretty similar to the peppers/carrots mix you get at authentic Mexican restaurants.

Ingredients:

1 pound peppers, quartered

1 pound sliced carrots

1 clove garlic, chopped

1/8 cup salt

1/8 cup pepper

1/8 cup white pepper (optional)

2 cups white vinegar

Dash of your favorite hot sauce

Directions:

Bring the white vinegar to a boil in a small pot.

Add the sliced carrots, boil 10 minutes.

Add remaining ingredients. Simmer 10 minutes.

Remove from heat. Pour Contents into a jar (or several jars), screw on jar lid, and let cool.

Refrigerate.

The batch I made with jalapenos turned out very good. I'd maybe cut back on the black pepper a bit, and I left out the white pepper entirely. 1/8 cup equals 2 tablespoons by the way.