|I sliced the large peppers with my wavy cutter and left the small ones whole.|
Ingredients for Pickled Peppers:
Washed sliced or whole or a mixture of washed peppers
1 C. vinegar
1 quart water
1/4 C. salt
1/4 C. sugar
Using a very large kettle or cold packer, fill with enough water to cover the sealed jars 1" with water and bring to a boil while you proceed.
Wash and scald pint jars and lids and caps. Bring the vinegar, water, sugar, and salt to a boil then turn to simmer while filling the hot jars with the peppers. After filling jars pour the hot brine to cover leaving 1/2" head space. Screw on the caps and rings snuggly. Place the filled jars in the hot water bath to cover 1" and bring to a boil. Cover and process 10 minutes. Remove the hot jars to a towel covered surface and leave 24 hours. Check for seal an store/ If any jars do not seal you may process again or refrigerate and use.
|Finished pickles peppers.|
Also great with nachos! I also pack them later when they turn red and orange. They are all good!