Simple Pickled Peppers Recipes
 
 
An easy non processed pickling recipe perfect for beginners or those who don't care to spend a lot of time on their canning. All of the canning freshness without all of the hassle of traditional canning.
Author:
Recipe type: Canning
Serves: 4 pints
Ingredients
  • 3 Cups Vinegar
  • 1 Cup Water
  • ¼ Cup Salt
  • Fresh peppers of choice (We used Pepperoncini, but you can use whatever fresh pepper you have, and you'll need enough to fill 4 pint-sized jars ¾ of the way full.)
Instructions
  1. Clean and sterilize your jars by running them through the dishwasher and letting them run through the dry cycle completely.
  2. Place lids in boiling water. Once they are heated, let them sit in the water to stay warm prior to adding to the jar, this helps them seal quicker.
  3. Bring water, vinegar, and salt to a boil, stirring to dissolve salt completely.
  4. Poke small holes in the peppers so the juice gets in there.
  5. Pack your peppers and any other spices into your Mason Jars.
  6. Ladle the brine into the jars over the peppers, leaving a little headspace.
  7. Use a butter knife and push down the sides to release any air bubbles.
  8. Take lid out of warm water, place on jar along with screw cap, and screw on.
  9. You will hear the jars popping meaning they are sealed, refrigerate or place in a dark cool place up to three months.
Recipe by SoFabFood at https://sofabfood.com/how-to-pickled-peppers/