Pickled Peppers
  • 5 pounds cherry peppers
  • 1 clove garlic per jar
  • 6 cups vinegar
  • 2 cups water
  • 1 tablespoon plus 1 teaspoon pickling salt
  • 1 tablespoon sugar, if desired
  1. Yield: makes 7 or 8 pints
  2. Wash peppers. You can leave small peppers whole, making two small slits in each pepper. Core and cut larger peppers into strips. Pack one clove of garlic and a variety of peppers tightly into clean, hot, sterilized jars, leaving ½-inch headspace. Combine vinegar, water, salt and sugar. Bring to a boil and reduce to simmer. Pour hot pickling solution over peppers, leaving ¼-inch headspace. Remove air bubbles. Wipe jar rims, add sterilized lids and process in boiling water bath. Store jars 6 weeks before opening.
  3. Recommended process time for pints: 10 minutes, 15 minutes above 6,000 feet. Quarts: 15 minutes or 20 minutes above 6,000 feet.
Recipe by vomitingchicken.com at http://vomitingchicken.com/pickling-peppers/