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“Love to have these on hand to add to a sandwich or to top cream cheese and crackers with hot pepper jelly!”
READY IN:
1hr 10mins
YIELD:
8 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Wearing rubber gloves,cut pepper rings into 1/4 inch slices and rinse out seeds.
  2. Place peppers in a bowl and cover with cold salted water Let set 1 hours then drain.
  3. Bring brine mixture to a boil.
  4. Place 1/2 tsp pickling salt and 1 clove garlic in each clean hot pint jar.
  5. Pack peppers tightly into clean hot pint jars.
  6. Cover peppers with brine and lLeave 1/2 inch head space.
  7. Seal with hot sterilized lids and process for 10 minutes in a boiling water bath.
  8. Leave for at least 4 weeks to"cure" before using.

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