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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