PICKLED RED PEPPERS

 

Contributed by:       Giustina Laino

 

Ingredients:  (per 1 quart jar)

 

Sliced red bell peppers (lengthwise)

1 tsp pickling salt

¼ tsp sugar

white vinegar (1 part)

water (2 parts)

 

Directions:

 

Fill each jar with sliced peppers.  Add 1 tsp pickling salt and ¼ tsp of sugar to each jar.  Set jars aside.  In a large bowl, boil 2 parts water and 1 part white vinegar for about 5 minutes.  Fill jars with water/vinegar mixture.  Seal jars and place in large pot filled with cold water.  Set burner on high.  As soon as water boils, immediately remove pot from heat.  Let jars stand in hot water for about 5 minutes.  Drain water from pot and allow jars to cool.  Peppers should be left in jars for 2 – 3 weeks or longer before opening.