Peggi Anne Tebben


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.


★★★★★ 4 votes





  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.

Printable Recipe Card


Main Ingredient: Vegetable
Regional Style: American

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