Pickled Sweet and Hot Peppers

    ½ teaspoon mustard seed

  1. Cut enough hot and sweet peppers into rings to fill 6 pints, set aside.

  2. Combine all remaining ingredients in saucepan and bring to a boil. Simmer for 6 minutes.

  3. Place peppers into clean, hot jars.

  4. Pour brine over peppers, and place clean lids on jars.

  5. Store peppers in refrigerator until ready to use.

  6. Peppers may be water bathed in jars for 5 minutes - peppers will be softer.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🧂Condiment

Cuisine🇺🇸American

Occasions📆Everyday🥫Preserving

Season🔁Year-round

DifficultyEasy ⏰ 30m

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