1 pound fresh peppers, any variety
3 cups apple cider vinegar
1 teaspoon salt
- Wash peppers and let drain on a paper towel. Pack decoratively in a quart-size canning jar.
- Combine vinegar and salt in a small saucepan and bring to a boil. Turn off heat and let cool.
- Pour cooled liquid over peppers. Seal and refrigerate. If desired, may be preserved using instructions provided with canning jars.
- from TLP Test Kitchen, Charleston, SC