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.
*any peppers you choose
1 tsp. canning salt per quart
How To Make
Heat the vinegar on top of stove to a boil.
Pack peppers in clean hot jars, but don't pack tight.
*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.
Pour the hot vinegar over peppers in jars & add 1 tsp. canning salt per quart. Seal.
Let set at least 1 month before using.
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