Megan picked a peck of pickled peppers. Well actually… I just pickled the peck our roofer gave us. He moonlights as a pepper farmer and gave me peppers ranging from sweet to ay chihuahua . So this is what I did:
Pickled Peppers
Pickling liquid
3 C. water
½ C. pickling vinegar
½ C. white vinegar
¼ C. canning salt
3 T. dry minced onion
2 T. dry minced garlic
3 T. sugar
~ bring to a boil
Hot or sweet peppers
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. Pack peppers tightlyinto prepared pint jars. Sweet and hot peppers can be packed together if desired. 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. Check seal. Store in a cool dark place.
Allow peppers to cure at least 4 weeks before opening.
