Info, Tips, & Recipes
|Posted by Mimi's Garden, Inc. on October 3, 2012 at 12:40 AM|
This recipe will be enough for 4 pints of pickled peppers, and can be adjusted up or down based on your harvest! Works with any type of pepper.
2 Quarts of Peppers
2 Cups White Vinegar
2 Cups Water
1 Tsp salt
-Seed, stem, and slice peppers. If the peppers are spicy you may want to wear gloves! If you leave the peppers whole cut 2 slits into the tip of the pepper in an 'X' , or your peppers might burst.
-Simmer White Vinegar and Water in a pot.
-Pack peppers into a jar as tightly as you can, and add simmering mix to the jar. Fill within 1/2 inch of the top of the jar. Add salt to the top of the mixture.
-Process in a boiling water bath for 15 minutes