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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Rating:
★★★★★ 4 votes
Comments:
Method:
Canning/Preserving

Ingredients

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

Step-By-Step

1Heat the vinegar on top of stove to a boil.

2Pack 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.

4Pour the hot vinegar over peppers in jars & add 1 tsp. canning salt per quart. Seal.

5Let set at least 1 month before using.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American