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LOCATION: Recipes >> Preserving >> Pickled Peppers 02

Print this Recipe    Pickled Peppers 02

Pickled Peppers

6 lb 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.

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.

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