Real Recipes From Real Home Cooks ®

grandma grumney's canned italian hot pepper rings

(9 ratings)
Recipe by
Megan Todd
Warren, OH

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 straight from our garden! Sweet or Hot! :) Posting this now because I use these peppers in several of my recipes. Just a quick note: The longer these peppers sit, the better they taste! They go great with my homemade Italian Bread with butter.

(9 ratings)
prep time 15 Hr
cook time 10 Min
method Canning/Preserving

Ingredients For grandma grumney's canned italian hot pepper rings

  • 1 gal
  • 2 c
  • 6-8
    quart jars for canning, lids & rings
  • 1
    bushel, fresh picked hot peppers (or sweet) examples: hot hungarian wax, hot banana peppers, jalapeno, medium hot hungarian. (for sweet peppers, you can use sweet banana, etc.)
  • 2-3 clove
    garlic, per quart
  • 1/2-1 tsp
    italian seasoning mix, per quart
  • 2-3 Tbsp
    olive oil, extra virgin, per quart
  • pinch
    small, of alum (optional), per quart
  • 1 gal
  • 1 c
    pickling salt
  • 1 c
    cider vinegar

How To Make grandma grumney's canned italian hot pepper rings

  • 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.