Yield
Makes 1 (12-ounce) jar

How to Make It

Step 1

Bring vinegar to a boil in a saucepan.

Step 2

Pack peppers tightly into a hot 12-ounce jar. Cover with boiling vinegar. Cover at once with metal lid, and screw on band. Store at room temperature up to 2 weeks.

Step 3

*Banana peppers, jalepeño, or other hot peppers may be substituted.

Step 4

NOTE: For an 8-ounce jar, use 6 peppers and 1/2 cup vinegar.

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