Garlicky Pickled Pepper Rings

I bottled these in about 45 minutes...start to finish. Super easy!

Makes 6 pints

12 cups sliced peppers. Jalapenos, Hot Banana, Sweet Banana, whatever floats your boat.
6 cups white vinegar
2 cups water
24 (or more!) cloves of garlic
Ball pickle crisp, optional. It just keeps the rings crispy

Prepare jars, rings and lids
Get your water bath canner going.
This goes fast!

Bring the vinegar and water to boil.
To each jar, add 1/4 teaspoon pickle crisp, 4 cloves of garlic (more if you want) and fill to 1/2 inch of top of jar with pepper slices.
Pour hot vinegar over pickle slices, leaving 1/2 inch headspace.
Wipe rims of jars clean, Adjust 2 piece caps.
Process 20 minutes (in UTAH!) in boiling water bath canner.

These need to sit for 3 months before opening for best pickled effect.