Sport peppers or other capsicum annuum peppers ((around 10k scovilles))
5 cups white vinegar (5% acidity)
1 cup water
4 teaspoons pickling salt
2 tablespoons sugar
2 cloves garlic ((optional))
Categories
Pantry Staples
Cuisine
American
Steps
Rinse peppers, cut two slits in the side of each and blanch in boiling enough brine to cover for one minute.
Pack peppers into sterile canning jars and then top up with brine. Make more brine if needed.
Press down on peppers in liquid to help remove air bubbles.
Leave half inch headspace in the jars and do a boiling water bath using USDA approved canning methods (for 10 minutes @1000 feet, 15 minutes @ 1000-5000 feet. or 20 minutes for elevations higher than 5000 feet).
Refrigerate any unsealed jars or if you just do refrigerator peppers without the water bath can.
Reviews
Christopher Baranski on 2024-09-27 (5 stars): I'm growing 6 sport pepper plants on my back deck and this is JUST WHAT I NEEDED! Thanks! I'll let you know how they turn out.
