Loved this recipe. I've made about 2 qts so far and plan to do another 3 or 4 qts. The pickling in vinegar seems to work well preserving the crunch of the peppers. I agree with the other comment, you should only use the green cherry peppers. The reds, despite being pickled are too soft. Great recipe. Thanks so much.
My guys eat alot of these and they can be expensive. I looked for a recipe to make my own and this is a great one. Use green peppers not red - the red get too mushy. I made 2 gallon jars and about 1/2 dozen quarts last year. Will make more soon.