Pickled Peppers
- Ready In:
- 2hrs 10mins
- Ingredients:
- 6
- Yields:
-
6 quarts
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
I live in Michigan and I'm retired from the University of Michigan since 2007. I have two grandchildren, and I live to spend time with them. I like growing vegetables and flowers. I use to have a large garden every year and I would can and freeze most of the produce. I still can, but mostly tomato products, such as salsa, whole tomatoes and sauce. My passion is cooking and feeding people.