Marchant Peppers
9 ingredients
7 steps
Ingredients
- for brine
- 8 cups white vinegar (1/2 gal.)
- 1 pint white wine vinegar
- 2 pints water
- 4 tablespoons canning salt
- for peppers
- 4 -5 garlic cloves, per pint (or to taste)
- italian white wax pepper (I use Marchants)
- 1 pinch alum (optional)
Directions
-
1Bring brine to a boil, remove from heat and cool.
-
2Clean peppers, trim stems as desired.
-
3Pack into sterilized jars, with garlic.
-
4Add alum if using, fill with brine.
-
5Wipe jar rim, cover with sterilized lid, screw on ring.
-
6I have a 2 quart jar which I sterilize to store the extra brine in, to use when I pick more peppers.
-
7I have always waited 6 weeks for the pickling, because my mom did!
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