Pickled Peppers

6 ingredients
2 steps

Ingredients

  • 4 quarts long red, green or yellow peppers (Hungarian, Banana, etc.)
  • 1-1/2 cups canning salt
  • 4 quarts plus 2 cups water, divided
  • 10 cups white vinegar
  • 1/4 cup sugar
  • 2 garlic cloves, peeled

Directions

  1. 1
    Cut 2 small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers; let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly.
  2. 2
    In a Dutch oven, combine the vinegar, sugar, garlic and remaining water; bring to a boil and simmer 15 minutes. Remove garlic. Pack peppers into hot pint jars, leaving 1/2-in. headspace. Carefully ladle hot liquid over peppers, leaving 1/2-in. headspace. Remove air bubbles with a non-metallic utensil. Adjust lids. Process 10 minutes in a boiling-water canner.

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