Pickled Peppers

1. 1

   Cut peppers in 1/2 to 1-inch strips.

2. 2

   Combine all ingredients and cook until peppers are tender but not overly soft.

3. 3

   Jar in hot sterilized pint jars, adding the hot peppers 1/3 to 2/3 the way up in the jar.

4. 4

   Be careful not to puncture or tear the hot peppers. Process in boiling water bath for about 15 minutes.

5. 5

   Remove from canner and let stand in a cool, draft-free area overnight before storing.

6. 6

   Best if not used for a couple of weeks.

7. 7

   These are great on hot dogs instead of relish or served with roast beef.

No additional tips available.