Crispy Hot Pepper Rings Recipes

Steps:

• Preheat the oven to 425˚F (220˚C). Grease a baking sheet with nonstick spray or line with parchment paper.
• Cut the bell peppers carefully around the stem and remove the stem and seeds. Cut the peppers crosswise into ½-inch (1 cm) slices.
• In a large bowl, combine the bread crumbs, Parmesan, garlic powder, paprika, oregano, basil, salt, and pepper. Add the eggs to a separate bowl and whisk. Add the flour to a third bowl.
• Dredge the bell pepper rings in the flour, then the eggs, then finally in the bread crumb mixture, making sure to coat all sides.
• Arrange the bell pepper rings on the baking sheet.
• Bake for 10-15 minutes, flipping halfway through, until golden brown on both sides.
• Serve with your favorite dipping sauce.
• Enjoy!

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Place flour in a bowl. Beat eggs in a separate bowl. Place bread crumbs in a third bowl.
• Coat jalapeno rings first in flour, then in egg, and finally in the bread crumb mixture.
• Place jalapeno rings in the basket of the air fryer, making sure none are overlapping. Spray the tops with cooking spray. Cook for 4 minutes. Flip the jalapeno rings over and spray the tops with more cooking spray. Cook for 4 minutes more. Repeat with remaining jalapeno rings. Serve with ranch dressing for dipping.

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.

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.

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.