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Ingredients
- bell peppers or banana pepper
- white vinegar
- canning salt
- water
Method
- Wipe off the peppers.
- Trim the stem to about 1/4 inch.
- Cut through pepper into 1-1 1/2 inch long pieces (small peppers would make two pieces by cutting in half).
- Have a cake pan on two burners with water in it.
- Put jars and lids in this water.
- In another pan, mix equal amounts vinegar and water and bring to boil.
- put cut peppers (or whole if you prefer) into hot jars.
- pour vinegar/water solution over peppers.
- add 1 tsp salt to each quart.
- wipe rim of jars.
- Place hot lid on hot jar of peppers and seal tightly.
- Place jar on a towel on countertop until cool and make sure it sealed properly.
- Put in a cool dark place for 6 to 8 weeks before eating.