Pickled peppers

Ingredients

• 2½-3 pounds mild peppers.  
• 5 cups cider vinegar 
• 1¼ cups water
• 5 teaspoons canning salt
• 2 tablespoons celery seed
• 4 tablespoons mustard seed

Start by preparing jars,and get water in your canner heating.  >
(see Water Bath Canning for full directions)

Procedure

Note: These are mild peppers so it should not be a problem but if you are ever working with hot peppers be sure and wear gloves.  The peppers have oils that will burn your skin.   Ask me how I know!  In fact I did indeed wear gloves to slice these up... just in case.   :0)

Wash peppers well and remove stem end; If using bell peppers remove seeds and centers.   Slice peppers into ¼-inch thick rings.   I decided to do some jars with specific types of peppers.  For example one jar had all bell peppers another all Anaheim.  I also like mixing them up too.  It is just your preference.  

These are the bell peppers ready for the jar.

These are the other peppers ready for the jar.  




In a large pot, combine the cider vinegar, water and salt; heat to boiling.

Place ½ tablespoon celery seed and 1 tablespoon mustard seed in each 1 pint jar.  1/2 that amount for half pints.   

Pack peppers into jars leaving 1/2 inch head space.
 

Cover with vinegar solution.  leaving 1/2 inch head space.  

Release air bubbles and pack and process according to water bath canning instructions.