Green Pepper Pickles - cooking recipe

Ingredients

fresh firm green bell peppers
4 c. vinegar
1 c. water
salt

Preparation

Wash peppers.
Stem and cut into lengthwise strips, discarding seeds.
Mix 4 cups vinegar and 1 cup water.
Pack pepper strips into jars, cover with vinegar mixture, add 1 tablespoon salt to each jar and put on lid tightly.
Invert for 1 hour; then store. Ready for use in 3 months.
Keeps unopened and unrefrigerated for more than 2 years.