Pickled Hot Peppers

Pickled Hot Peppers

2 lbs. 3 to 5 inch hot peppers

Boiling water

2 1/2 C. distilled white vinegar

2 1/2 C. water

1 C. granulated sugar

8 cloves garlic

2 t. pickling salt

Wash peppers thoroughly. Cut off stem end only, trimming longer pepper to fit jar, if necessary. Place peppers in bowl; cover with boiling water. Let stand 5 minutes; drain.

Combine vinegar, water & sugar in saucepan; heat to boiling, then simmer 5 minutes.

Pack peppers in clean, hot jars. To each jar add 2 cloves garlic and 1/2 teaspoon salt. Pour simmering liquid over peppers to within 1/2 inch of top making sure vinegar solution covers peppers.

Cap each jar at once. Process 10 minutes in boiling water bath for 5 to 7 minutes.

Makes 4 pints.


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