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Recipe Summary test

Yield:
Makes 1 (12-ounce) jar
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring vinegar to a boil in a saucepan.

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  • 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.

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

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

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