Wednesday, January 14, 2009

Cherry Hot Peppers


In each jar put a large clove of garlic, 1 teaspoon salt per quart and 1 whole pepper with seeds.

Clean and cut peppers in half then fill jars.

Make brine. 1 cup vinegar, 2 cups water, bring to a boil and then pour over peppers.

Put on lids and turn upside down for ½ hour.

*My Notes:* Put lid inserts as well as lid rings in hot water.
4 cups vinegar and 8 cups water will fill 4 quarts of peppers.
-This is my Gram's recipe and has been a favorite for many years. Every year we plant a lot of cherry hot peppers in the garden. During the winter it is a great treat!

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