Pickled Peppers

Name: Pickled Peppers
Ingredients: 1/2 peck bell peppers (some should be turning red and/or yellow); 1 c. vinegar; 2 c. sugar; 2 Tbsp. oil; salt; cherry peppers (two to a jar; you may use Hungarian wax peppers or something hotter to your taste)

6 ingredients

7 steps

Ingredients

1/2 peck bell peppers (some should be turning red and/or yellow)
1 c. vinegar
2 c. sugar
2 Tbsp. oil
salt
cherry peppers (two to a jar; you may use Hungarian wax peppers or something hotter to your taste)

Directions

1

Cut peppers in 1/2 to 1-inch strips.
2

Combine all ingredients and cook until peppers are tender but not overly soft.
3

Jar in hot sterilized pint jars, adding the hot peppers 1/3 to 2/3 the way up in the jar.
4

Be careful not to puncture or tear the hot peppers. Process in boiling water bath for about 15 minutes.
5

Remove from canner and let stand in a cool, draft-free area overnight before storing.
6

Best if not used for a couple of weeks.
7

These are great on hot dogs instead of relish or served with roast beef.