Marchant Peppers - cooking recipe

Ingredients

for brine
8 cups white vinegar (1/2 gal.)
1 pint white wine vinegar
2 pints water
4 tablespoons canning salt
for peppers
4 -5 garlic cloves, per pint (or to taste)
italian white wax pepper (I use Marchants)
1 pinch alum (optional)

Preparation

Bring brine to a boil, remove from heat and cool.
Clean peppers, trim stems as desired.
Pack into sterilized jars, with garlic.
Add alum if using, fill with brine.
Wipe jar rim, cover with sterilized lid, screw on ring.
I have a 2 quart jar which I sterilize to store the extra brine in, to use when I pick more peppers.
I have always waited 6 weeks for the pickling, because my mom did!