GRANDMA GRUMNEY'S CANNED ITALIAN HOT PEPPER RINGS
This is a very lovely recipe that my husband's grandmother gave to me to add to my canning list. My husband grew up on Grandma Grumney's canned olive oil and garlic peppers and just loves them. I grew up canning my grandma's peppers in tomato sauce. Which my husband also loves. So every year.... I do lots of canning with peppers...
Provided by Megan Todd
Categories Vegetable Appetizers
Time 15h10m
Number Of Ingredients 14
Steps:
- 1. Prepare peppers: Wash peppers, drain. Then, wearing rubber gloves to protect your hands, cut into rings about 1/2" thick. Discard stem ends. Place cut pepper rings into a large stainless steel bowl or pan, or glass bowl. Make brine using one gallon of water and 2 cups of salt, stir together until salt is dissolved. Pour brine over peppers. Cover and allow to soak overnight. (10-12 hrs)
- 2. Next day: Prepare quart sized jars for canning peppers. Clean, & sterilize jars, lids & rings. Place 2-3 cloves of garlic, Italian seasoning, EVOO, & alum (optional) in each quart sized jar.
- 3. In a large stock pot, make canning solution of 1 gallon water, one cup pickling salt, & 1 cup cider vinegar. Bring to a boil. Remove from heat.
- 4. Drain peppers. **** Rinse lightly with cold water. Pack peppers into quart size jars with garlic, olive oil, and Italian seasoning, leaving 1/2 inch head space. Fill with canning solution. (make sure to release any air bubbles. Clean rim of jar. Tightly place lids and rims on jars. Process in a hot water bath for 10 minutes. (Do not process in pressure cooker. Peppers will get mushy & not stay crisp.)
- 5. **** You may add small green tomatoes, small pickles, small pieces of cauliflower, &/ or carrot slices to make a hot pepper vegetable mix. Just soak vegetables in brine overnight with peppers
- 6. Store away in a cool place to allow seasonings to work. Can be used after 4 weeks, but they get better and hotter as more time goes by. For hot peppers and oil, pour peppers into a glass bowl and add 1/2 cup olive oil. Serve with fresh Italian bread and butter.
CRISPY PUB RINGS
"I created this recipe for a beer-tasting party we hosted (my husband brews his own), and they were a hit. Serve them when you entertain or on those nights when you want homemade 'take-out' food."-Jennifer Rodriguez, West Jordan, Utah
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 4 servings.
Number Of Ingredients 21
Steps:
- In a small bowl, combine the first eight ingredients; chill until serving., In a large shallow bowl, combine the flour, salt and baking powder. In another shallow bowl, whisk the egg, milk, pepper sauce and minced garlic. In a third bowl, combine the bread crumbs, garlic powder and seasoned salt. Coat onions in flour mixture, dip in egg mixture, then roll in crumbs., In a deep fryer or electric skillet, heat oil to 375°. Drop onion rings, a few at a time, into hot oil. Fry for 2-3 minutes or until golden brown. Drain on paper towels. Serve with sauce.
Nutrition Facts : Calories 628 calories, Fat 50g fat (12g saturated fat), Cholesterol 77mg cholesterol, Sodium 1317mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 2g fiber), Protein 11g protein.
CRISPY HOT PEPPER RINGS
I looked for years for a good hot pepper recipe where the peppers stayed crisp. This is that recipe!
Provided by Beth Cianni
Categories Other Sauces
Time 45m
Number Of Ingredients 9
Steps:
- 1. Prepare 13 pint canning jars by washing in dish washer or boiling to make sure they are sterile.
- 2. Wearing rubber gloves, wash the peppers, cut the tops off and remove some of the seeds. ( the more seeds the hotter). Slice into rings.
- 3. Prepare jars by putting 1 T oil, 1T salt, 1 clove garlic, 1 pinch alum, and 1/2 t oregano into each jar. Top with peppers to within 1/2 inch of top of jar.
- 4. Bring water, sugar, and vinegar to a boil. Pour hot solution into each jar to within 1/2 inch of top. Remove air bubbles and wipe jar rim. Place a clean hot lid on each jar and seal with ring. Turn jars upside down for 30 minutes Yield 13 pints.
HOT PEPPER RINGS
Make your own hot pepper slices to top pizza, burgers or sandwiches. To increase the heat of your peppers, do not remove the inner membranes from the peppers.
Provided by Getty Stewart
Categories preserves
Time 40m
Number Of Ingredients 6
Steps:
- Wash and stem hot peppers.
- Remove seeds and inner membranes if you'd like to take some of the heat out of the peppers, otherwise leave them in.
- Slice peppers into even 1/4 inch thick slices. Wear gloves to keep your fingers from stinging.
- Fill large pot or canner with water so that jars are covered by 1" of water.
- Check jars for cracks, wash with warm soapy water, rinse well and place in canner.
- Heat jars in canner (no need to sterilize).
- Mix vinegar, water, salt and sugar in a non-reactive saucepan.
- Boil for 1 minute.
- Place 1/4 clove of garlic in each jar and pack with pepper rings.
- Pour hot vinegar brine over peppers.
- Remove air bubbles and push peppers underneath pickling liquid as much as possible, leaving a 1/2 inch headspace.
- Wipe rim with clean cloth, seal with hot sealing lid, tighten screw band on top finger tight and process in hot water bath for 10 minutes.
Nutrition Facts : Calories 1108 kcal, Carbohydrate 182 g, Protein 26 g, Fat 12 g, Sodium 15888 mg, Fiber 7 g, Sugar 38 g, ServingSize 1 serving
MAKING CRISPY ONION RINGS
This recipe for onion rings is so easy and so amazingly crispy, you can now make up for all those years of deep-fried denial by making these at home.
Provided by Chef John
Categories Appetizers and Snacks
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Whisk together flour, cornstarch, dry potato flakes, and cayenne pepper in a large bowl. Whisk in club soda to make a smooth batter.
- Place panko bread crumbs in a shallow bowl.
- Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
- Place a few onion rings at a time into the bowl of batter and turn to coat all sides with batter.
- Remove onion rings from batter and place into pan of panko bread crumbs; turn to coat completely with crumbs.
- Cook a few rings at a time in the hot oil until golden brown, about 2 to 3 minutes.
- Transfer to a cooling rack set over paper towels to drain. Season with salt to taste and serve.
Nutrition Facts : Calories 178.7 calories, Carbohydrate 32.5 g, Fat 6.5 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 135.8 mg, Sugar 1.6 g
HOW TO MAKE HOT PEPPER RINGS
Hot pepper rings are a popular addition to foods from sandwiches to pizza. These pepper rings are sliced up and canned in a pickling solution, giving them a distinct vinegar flavor that many people enjoy. If you want to store hot peppers from your garden or just want to avoid the chemical ingredients in manufactured hot pepper rings, you can make your own hot pepper rings at home. You will need 8 pint canning jars.
Provided by Timothy H.
Categories Peppers
Time 30m
Yield 8 pints
Number Of Ingredients 4
Steps:
- Wash jars, lid tops and rings with dishwashing soap and hot water. Rinse and let them air dry while you prepare the peppers.
- Step 2.
- Put on rubber gloves and rinse peppers with warm water. Cut off the top stems and discard.
- Step 3.
- Slice horizontally across the peppers to make rings of your preferred thickness. Scrape out the seeds with your knife if you don't want peppers that are very hot.
- Step 4.
- Place the large pot on the stove. Pour in 7 cups white vinegar and 7 cups cold water, and stir to combine. Turn heat on "High" and cook until the mixture begins to boil, then turn off the heat.
- Step 5.
- Put another large pot on the stove as the vinegar and water are boiling. Lay your pint jars, lid tops and rings in the pot, cover them with cold water and heat on "High" until boiling to disinfect them.
- Step 6.
- Reduce heat to "Low" after the jars have been boiled. Put on oven mitts and remove the jars from the pot.
- Step 7.
- Divide the peppers evenly among the 8 1-pint jars, along with 1/2 teaspoon of salt per jar. Cover the peppers with the hot vinegar and water, distributing evenly.
- Step 8.
- Place lid tops and rings on the openings of the jars, then press rings down to firmly secure. Heat the pot of water in which the jars were boiled, refilling with additional water if needed to cover the jars.
- Step 9.
- Wait until the water begins to boil, then gently place the jars in the pot, letting them boil for 10 minutes so the lid tops and rings on the jar tightly seal. Turn off the heat, remove the jars of peppers with oven mitts, and store them in a cool, dry place.
Nutrition Facts : Calories 86.5, Fat 0.9, SaturatedFat 0.1, Sodium 1178.8, Carbohydrate 10.3, Fiber 4, Sugar 5.8, Protein 1.9
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