Ingredients
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3 qt. red, green or yellow peppers, sliced
1/2 c. pickling salt
3 c. white vinegar
2 c. water
2 c. sugar
Preparation
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Toss sliced peppers with pickling salt and set overnight. Rinse and drain peppers.
Combine vinegar, water and sugar in a large pan and bring to a boil.
Put peppers into hot jars.
Pour boiling liquid in to fill jars almost to the top.
Seal jars. Yields 3 quarts or 6 pints.
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