Pickled Peppers

½ qt pepper, jalapeno (recipe works equally well for other hot peppers)
½ C vinegar, white wine
½ C water
0.125 tsp salt, pickling
1 clove garlic


Instructions

  1. Slice peppers into rings if desired. If leaving whole, make slits in the sides, perhaps 2 a pepper

  2. Pack peppers into jars

  3. Heat vinegar and water to a simmer, but do not boil.

  4. When hot, pour vinegar over peppers, leaving 1/2 inch headspace

  5. add pickling salt and clove of garlic to each jar

  6. Put on lids, wipe rims, and process in boiling water canner 10 minutes

Tags: Canning, Fall Harvest, Summer Harvest