Prep 2 hrs
Cook 10 mins
use this to pickle any pepper, jalapeno, banana and sweet peppers...everybody asks me for this recipe
- 3 quarts water
- 1 cup salt
- 1 quart white vinegar
- 2 heads garlic, peeled
- fresh grape leaves
- 3 lbs jalapenos, banana or 3 lbs bell peppers, seeded and sliced in half
- Thoroughly wash peppers. Seed and slice peppers in half. Make a pickling solution of 3 quarts of water, 1 cup salt, 1 quart of white vinegar. Bring the solution to a boil. Dip washed jars in boiling water, place a grape leaf in bottom of jar with lots of garlic crushed and/or whole, fill jar with peppers. Pour solution over peppers to within 1/2 inch of top. Run a flat utensil down the sides of the jar. Clean lip of jar with dry cloth, screw band firmly tight. Process in boiling water 10 minutes.
- I don't water bath these peppers and use them within one year. This recipe can be used for 1/2 gallon jars as well.
Used this to make red bell peppers pickled...my husbands request they turned out phenominal and only had to wait a day or two. We skipped the hot water bath and the jars sealed just fine :) Thanks!