Pickled Peppers Preserves


    Pickled Peppers Recipe:

    Hot and Sweet Peppers

    5 Cups Diced Peppers, Mix of Hot and Sweet
    5 Garlic Cloves
    2 Cups Cider Vinegar
    1 Cup Water
    2 tsp Canning Salt
    1 tsp Sugar

    Begin by preheating your water bath canner.
    Divide chopped peppers between 5 half pint jars and top each jar with a garlic clove.
    Bring Vinegar, Water, Salt and Sugar to a boil in a saucepan.
    Pour the brine over the peppers in each jar, leaving 1/2 inch headspace.