Pickled Peppers(Hot Or Sweet)

1. 1

   Wash peppers.

2. 2

   Cut lengthwise into quarters (I leave hot peppers whole).

3. 3

   Place peppers in large glass or ceramic bowl (I use large crock).

4. 4

   In large kettle, combine cooking, canning, and pickling salt and 5 cups water.

5. 5

   Heat until salt dissolves.

6. 6

   Cool salt water, then pour over peppers.

7. 7

   Let stand overnight or for 12 to 14 hours.

8. 8

   Drain.

9. 9

   (I usually leave in salt water 8 hours.) Pack into hot sterilized pint jars.

10. 10

    In 3 quart saucepan, combine sugar, vinegar, 1 cup water and garlic.

11. 11

    Simmer for 10 minutes. Pour over peppers in jars, filling to 1/4-inch from top.

12. 12

    Remove air bubbles.

13. 13

    Wipe rims of jars.

14. 14

    Heat flat metal lids (one at a time) for 30 seconds in boiling water.

15. 15

    Remove and place on jars. Screw on rings.

* Per serving · 4 servings · Values may vary.

No additional tips available.