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Vinegar Peppers

(1 Votes)


  • 30-36 peppers
  • 1/3 part white vinegar, 1/3 part cider vinegar, 1/3 part water
  • 1 heaping teaspoon kosher salt (with no iodine)
  • 6 large cloves of thickly sliced garlic
  • 1 heaping tablespoon oregano (preferably fresh dried)

Combine the vinegars, water and salt in a large bowl and set aside. Wash and dry the peppers. Cut the large peppers in thick slices and smaller ones in half. Place the mixture of peppers, garlic, and oregano in the jar in layers. Pack tightly. Add the mixture of vinegars, water, and dissolved salt to the jar, pushing the peppers down constantly, as they will try to rise to the top. Add enough liquid to cover the peppers completely. The peppers will absorb the vinegar, so keep adding the liquid mixture until the jar is completely full, keeping the proportions in mind. Secure lid tightly and store in a cool place. The vinegar peppers will be ready to eat after three to four weeks. As you remove the peppers for eating, it will be necessary to keep the remaining peppers covered with extra vinegar mixture. Just repeat the vinegar and water combination. Note: The type of pepper recommended is called Saint Nicholas, which are available the last week of August or the beginning of September. They are the size of a large tomato, green or red. The peppers can be packed in any size glass jar, the amount of liquid needed can be determined by following the measurement rule of thumb below. This recipe is for a half gallon jar.

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