Pickled Peppers

Name: Pickled Peppers
Ingredients: 3 cups Water; 1/2 cups Pickling Vinegar; 1/2 cups White Vinegar; 1/4 cups Canning Salt; 3 Tablespoons Sugar; 3 Tablespoons Dry Minced Onion; 2 Tablespoons Dry Minced Garlic

7 ingredients

6 steps

Ingredients

3 cups Water
1/2 cups Pickling Vinegar
1/2 cups White Vinegar
1/4 cups Canning Salt
3 Tablespoons Sugar
3 Tablespoons Dry Minced Onion
2 Tablespoons Dry Minced Garlic

Directions

1

Bring all ingredients to a boil.
2

Stem all peppers. Seed hot peppers according to your heat tolerance. Seed all sweet peppers. Slice or chop peppers to desired size. Small peppers can be left whole.
3

Pack peppers tightly into prepared pint jars. Sweet and hot peppers can be packed together if desired.
4

Add boiling pickling liquid to jars. Process in a boiling water canner for 10 minutes. Remove and allow to cool away from drafts for 12-24 hours.
5

Check seal. Store in a cool dark place.
6

Allow peppers to cure at least 4 weeks before opening.