Pickeded Peppers

It's pretty simple. Make a brine of two parts water, one part vinegar, and salt. Slice the peppers and pour the brine over them.

Do you have to cook or pressure them?
How much salt?

My wife adds 4 cups of sugar to a large jar of pickled jalapenos......stir once a day for 7-days.....

Give it a try.....thanks my later...

It's from my dill pickle recipe. The recipe calls for two pints water, one pint vinegar and a half cup salt. I do not cook or pressure them. I do keep them refrigerated.

Do they stay crisp? Looks great.

More so than store bought and they are seeded.

Thanks for the reply.
I may have to give those a try, sounds pretty good.

You can see that the lids had not yet clicked when I took the picture. They are now sealed.

Is the brine hot when you pour it?

Yes it has to be or the lids will not click. There is a mechanical click when they seal.

To keep them crisp you need to use pickling lime. Google it and there are several ways to do them.

There should be enough acid that they should keep for a long time, especially refridgerated.