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!
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Materials used in this video:

Calcium Chloride
https://amzn.to/2Y4kL2g

Hot Water Bath Canner (7 quart jars or 9 pint jars)
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Canning Tools Set
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Crinkle Cut Knife
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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)