PICKLED PEPPERS

Peggi Anne Tebben

By
@cookiequeen

I have been making these since I was a kid, helping Grandmother can hers.

You can use the peppers & the juice on beans, fried potatoes, anything really that you like. I also use the juice on greens.


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Comments:

Method:

Canning/Preserving

Ingredients

*any peppers you choose
cider vinegar
1 tsp. canning salt per quart

Directions Step-By-Step

1
Heat the vinegar on top of stove to a boil.
2
Pack peppers in clean hot jars, but don't pack tight.
3
*I have done this with several types of peppers, but rememeber, the hotter the pepper, the hotter your juice will be. I prefer the long thin ones like in the jar pictured on the right.
4
Pour the hot vinegar over peppers in jars & add 1 tsp. canning salt per quart. Seal.
5
Let set at least 1 month before using.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American