Pickled peppers are one of the easiest things to can, and they are such a great addition to the pantry. These are Mariachi peppers, one of my favorites. Good mild heat, great flavor, and very productive plants. Highly recommended.

The brine I use is dead simple, and works for any kind of peppers:

1¼ cup water

1¼ cup vinegar

1 tablespoon salt

2 tablespoons sugar (optional)

That's generally enough brine for two pints of pepper rings; multiply as needed. Just cut the peppers into rings, place in jars with a clove of garlic in each, pour boiling brine over the peppers and put on the lids with 1/2 inch headspace. If you want to eat them soon, keep the jars in the fridge. If you want to put them up shelf-stable, process them in a boiling water bath for ten minutes.

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