Combine the above ingredients in a non-reactive pot and simmer for 5 minutes. Pack clean, hot canning jars with your peppers (whole or sliced) and to each half pint jar, add 2 T vegetable oil. Pour the simmering brine over the peppers, remove any air bubbles from the jar, wipe the rims, and cap with 2 pc lids. Process in a boiling water bath for 10 minutes. Let set 3 weeks before eating. The flavor is better after it sets.
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YOu can make a double or triple batch of brine, and store the leftovers in a canning jar in the frige. Then, next time you have a handful of peppers, just bring the brine to a boil in the microwave and your ready to can!
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