Ingredients

The following ingredients have 4 Servings
  • 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))

Instruction

  • 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.