Pickled Pepper Rings

Pickled pepper rings add tang to any sandwich and are great salad additions (BONUS: the juice makes excellent vinaigrette).
Pickled Pepper Rings

5 cups distilled white vinegar
2 cups water
1 cup sugar

1/2 tsp alum*
2 lbs banana peppers, sliced in rings, deseeded*
6 cloves garlic, sliced thin
2 Tbsp mustard seed

1. In a large stockpot, bring vinegar, water and sugar to a boil, stirring constantly until sugar has dissolved. Remove from heat. Allow 5 minutes to cool.

2. Once cool, whisk in alum.
3. Clean and sterilize 5-6 pint size jars. Pack with peppers. Distribute garlic and mustard seed evenly among jars.
4. Ladle vinegar mixture over peppers. Leave ¼ inch space to top.
5. Process jars in water bath for 10 minutes to seal.

*An Amish lady shared her alum secret to crispier pickles with me. Potassium Alum is an old fashioned tool modern picklers rarely use.

*Slice and remove as many seeds as possible, then dunk rings in a sink of cool water to help remove the stragglers.

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