Canning Pickled Banana Pepper and Jalapeno Rings - Simple & Fast Recipe

Make your own pickled jalapeno rings and banana peppers with this super easy recipe and process. Learn how to can these homemade pepper rings for shelf-stable storage and have pickled yellow peppers and jalapenos all year long! Support us on Patreon! www.patreon.com/greatlakescountry -------------------------------- Materials used in this video: Calcium Chloride amzn.to/2Y4kL2g Hot Water Bath Canner (7 quart jars or 9 pint jars) amzn.to/3kRWkyP Canning Tools Set amzn.to/2pLrzDR Crinkle Cut Knife amzn.to/341H64B -------------------------------- Jalapenos (Yield: 3 pints): About 1.5 lb of jalapeno peppers 3.5 cups white vinegar (5% acidity) 1 cup water 1 tablespoon Kosher salt calcium chloride (1/4 teaspoon per pint jar) Banana Peppers (Yield: 3 pints): About 1 lb of peppers 3 cups white vinegar (5% acidity) 2 cups water 2 tablespoons Kosher salt 1 tablespoon sugar calcium chloride (1/4 teaspoon per pint jar)

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