Peter Piper, eat your heart out. I love the pickled peppers that my friend’s mom makes. She was kind enough to share the recipe with me since I have some nice peppers this year.
Wash peppers and cut in half along the length of the pepper and remove seeds and ribs. I also had to cut mine in half lengthwise to fit into my jars.
Makes brine for 8 quart jars
10 cups water
3 cups pickling vinegar
1 1/4 cups sugar
1/2 cup pickling salt
1 clove of garlic
Bring to boil and add “a shot” of oil
Put the cleaned peppers in brine for a moment – they will change colour not too long or they will get too soft
Drain but keep brine. Pack the jars with peppers, pour brine over top.
Process jars in a canner for 10 minutes. Make sure there is an inch of water over the lids