Jan Vacha
Pickled Peppers
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Ingredience
- •3 cups white vinegar
- •2 cup water
- •2 tablespoons salt
- •2 tablespoons brown sugar
- •1 good palmful of pickling spice
Postup
Combine 3cups vinegar, 2cups water, 2T salt, and 2T sugar in a medium non-reactive pot and bring just to a boil. Pour the brine over the peppers leaving 1/4inch of headspace.
1.Use a spatula or non-reactive utensil to release any trapped air from the jars.
2.Put the lids on finger-tight.
3.Boil in a covered pot with a canning rack for 15minutes with water 1inch above lids.
4.Turn off the heat, remove the lid to the pot and let the jars sit for 5minutes.
5.Remove the jars and set aside for 24hours, then check the seals.
6.Store jars for up to 1year.