Pickled Peppers
Ingredients
- 6 pounds peppers (if you use large peppers, cut into 1" wide strips.)
- 4 C 5% white vinegar
- 4 C water (soft or distilled)
- 1 tsp canning salt or non-iodized table salt.
Instructions
Mix vinegar, water and salt in a large stainless or enamel pot, bring to boil, add peppers, return to a boil then remove from heat. Pack peppers into jars, leave 1/2" headspace, cover with hot vinegar solution (leave headspace). Screw on caps. Process in boiling water bath for 10 minutes or let stand 12-24 hours then refrigerate. Processed peppers last 1 year, unprocessed up to 1 month refrigerated. Makes about 7 pints.
