Photo by Andrew Cebulka

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3 cups

  • 1 pound fresh peppers, any variety
  • 3 cups apple cider vinegar
  • 1 teaspoon salt
  1. Wash peppers and let drain on a paper towel. Pack decoratively in a quart-size canning jar.
  2. Combine vinegar and salt in a small saucepan and bring to a boil. Turn off heat and let cool.
  3. 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

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