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Pickled Bell Peppers

Ingredients
  • Wash peppers and slice or quarter, removing the seeds and any pulp.
  • Put into hot clean jars.
Instructions

For the brine use 2 quarts of vinegar with a cup of sugar, add sugar to vinegar and bring to boil, pour over peppers leaving 1/2" headspace, seal. Process in BWB canner for 10 minutes. These peppers have no salt. You could add 1 teaspoon per jar and see how they came out. You could also try with just the salt and vinegar and no sugar. I'd make up a pint each way and see. Make sure you mark the lid with a magic marker when you seal them so you know which is which!

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