PICKLED PEPPERS

★★★★★ 4 Reviews
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By Peggi Anne Tebben
from Granbury, TX

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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method Canning/Preserving

Ingredients

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

How To Make

  • 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.