Peter Pipers Pickled Peppers (mild or hot)

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Peter Pipers Pickled Peppers (mild or hot)

 

This can be done with hot peppers to, I have a jar of both in the refrigerator

and this is something you can make all year round. When your almost done with

one jar, make another. I like to minced them and add to cream cheese and have on

a bagel for breakfast.

 

2 cup water

1 cup white wine vinegar

2 tablespoon kosher salt

1 large red pepper

1 large yellow pepper

1 large green bell pepper

1 clove garlic

1 leafy inner rib of celery

1 sprig fresh basil or oregano

 

Heat the water, vinegar, and salt to boiling in medium saucepan. Reduce heat and

simmer covered until salt is completely dissolved, about 3 minutes.

Rinse peppers well. Cut in half through stems; remove stems, seeds, and white

pith. Cut each half lengthwise into thirds. Lightly press garlic with flat of

knife and peel. Pack peppers, garlic, celery, and herb sprig into hot clean 1

quart canning jar.

Fill jar with hot vinegar mixture. Slip thin rubber spatula down sides of jar to

release air bubbles. Add more vinegar mixture if needed. Seal jar with new

canning lid. Store in cool dark place or in refrigerator at least 1 week before

serving. Flavor improves with longer storage.