2 QUARTS OF WATER
1 CUP WHITE VINEGAR
½ CUP PICKLING SALT
2 TO 3 POUNDS OF HOT PEPPERS
3 CLOVES GARLIC
WASH 6 PINT JARS AND THE LIDS – SET ASIDE.
MEASURE THE WATER, VINEGAR AND SALT INTO A 3 QUART SAUCE PAN, AND STIR UNTIL SALT IS DISSOLVED.
BRING TO A SIMMER.
WASH AND DRY PEPPERS, CUT HOWEVER YOU LIKE – SMALLER SLICES MEANS MORE WILL FIT INTO THE JARS,
PEEL GARLIC CLOVES.
DIVIDE PEPPERS AND GARLIC EVENLY BETWEEN THE JARS, PRESSING DOWN TO FILL IN SPACES.
POUR IN THE BRINE, MAKING SURE THAT THE PEPPERS ARE COMPLETELY COVERED.
SCREW ON THE LIDS, AND LEAVE AT ROOM TEMPERATURE FOR 2 OR 3 DAYS AND THEN STORE IN THE REFRIGERATOR. THEY CAN BE EATEN QUICKLY, BUT ARE BEST AFTER SITTING A LEAST A MONTH.
THEY WILL KEEP FOR SEVERAL MONTHS IN THE FRIDGE.
