Name: Pickled Peppers
Ingredients: 6 pound peppers (if you use large peppers, cut into 1" wide strips.); 4 C 5% white vinegar; 4 C water (soft or distilled); 1 tsp canning salt or non-iodized table salt.

Pickled Peppers

Ingredients

6 pounds peppers (if you use large peppers, cut into 1" wide strips.)
4 C 5% white vinegar
4 C water (soft or distilled)
1 tsp canning salt or non-iodized table salt.

Instructions

Mix vinegar, water and salt in a large stainless or enamel pot, bring to boil, add peppers, return to a boil then remove from heat. Pack peppers into jars, leave 1/2" headspace, cover with hot vinegar solution (leave headspace). Screw on caps. Process in boiling water bath for 10 minutes or let stand 12-24 hours then refrigerate. Processed peppers last 1 year, unprocessed up to 1 month refrigerated. Makes about 7 pints.