Sort ingredients
jeccad
QR Code
Listen
Pdf
Wearing gloves, remove stems. Slice peppers into uniform ⅛-¼ inch rounds. Set aside.
In a large pot, bring vinegar, white sugar, turmeric, celery seeds, garlic and cayenne pepper to a boil. Reduce heat and simmer for five minutes.
Add pepper slices and simmer exactly four minutes.
Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars leaving ¼ inch headspace.
Turn up the heat under the pot with the syrup, and bring it to a full rolling boil. Boil hard for six minutes.
Use a ladle to pour boiling syrup into jars over slices. Remove air bubbles. Seal. Process in a hot water bath for 10 minutes for half pints or 15 minutes for pints.