Hot Pickled Peppers
|Hot peppers||1 Pound (8 cups, red, green, or yellow variety)|
|Water||3 Cup (48 tbs)|
|White vinegar||1 Cup (16 tbs)|
|Pickling salt||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Crushed dried red pepper||1⁄4 Teaspoon|
Make 2 small slits in each hot pepper (wear rubber gloves to prevent burning hands).
Pack peppers into hot, clean pint jars, leaving 1/2-inch headspace.
If desired, place 1 head of the fresh dill or 1 1/2 teaspoons of the dillseed in each jar.
In saucepan combine water, white vinegar, pickling salt,, sugar, garlic, and crushed red pepper; bring to boiling.
Pour hot pickling liquid over peppers, leaving 1/2-inch headspace.
Prepare lids according to manufacturer's directions.
Wipe jar rim.
Adjust lid on jar.
Process jars in boiling water bath for 10 minutes (start timing when water returns to boiling).