Pickled Peppers

SL122 Bomb Mix
  • 2.75 cup white vinegar
  • 1.33 cup water
  • 1/3 cup sugar
  • 2 tsp salt
  • 1.75 pounds sweet or hot peppers
  1. Prepare peppers: Either slice up peppers or if packing whole, make slits in peppers so brine gets in fruit.
  2. Make brine: Heat vinegar, sugar and salt to just boiling. Keep hot.
  3. Pack the peppers into hot sterilized jars. Fill with hot brine. Seal with a canning lid.
  4. Let cool and refrigerate or process in a boiling water bath.