Peppers are low in acid and must be properly acidified if they are to be safely processed in a water bath canner. The lower temperatures used in pickling help to preserve the crispness of the peppers. Follow directions carefully to ensure a safe, quality product.

Choose peppers that are firm, fresh, and free from bruises or blemishes. Preserve as soon after picking as possible.

Any food grade salt may be used. Use pure, granulated salt, if available. Table salt can be used, but the anti-caking compounds in it may make the brine cloudy. Iodized table salt may darken pickles, but it is not harmful to use. The salt in pickled peppers is used for seasoning and can be safely omitted by those on restricted diets.

Use vinegar of 5-6 percent acidity. Cider vinegar, with its mellow acid taste, gives a nice blending of flavors but may darken light-colored vegetables. Distilled vinegar has a sharp, pungent acid taste and does not discolor pickles. Do not use homemade vinegars; they do not have standard levels of acid.

Pickling solution (1-1 1/2 cups for each quart):

1 part vinegar (5-6 percent acidity; 50-60 grain)
1 part water
1/2-1 teaspoon mixed pickling spices for each cup of pickling solution, tied in a cheesecloth bag (optional)

1. Wash peppers thoroughly; handle gently to avoid bruising. Remember that any dirt you leave may contain spoilage microorganisms. Remove blossom end from peppers.

2. The peppers may be left whole but must be prepared in one of the following ways to increase the penetration for the pickling solution into the peppers: (1) blanch in water or steam for 3-5 minutes; (2) prick with a fork or slash with a knife. We recommend the slashing method as the pickle quality will be better.

3. Prepare pickling solution by combining vinegar, water, and spice bag in saucepan. Heat pickling solution to boiling and remove from heat. Remove spice bag if used.

4. Pack peppers into clean, hot canning jars, leaving 1/2 inch headspace (to beginning of screw ridge). Add 1-2 teaspoons salt to each quart for flavoring (optional). Cover with hot pickling solution, leaving 1/2 inch head space (to beginning of screw ridge).

5. Place disk portion of closure on mouth of jar so that sealing compound rests on glass. Screw band down firmly so that it is hand tight; do not force band.

6. Lower filled jars into boiling water in canner using jar lifters. When canner is filled with jars, check water level. Water should be 2 inches above jars. If you need to add more water, add boiling water, but do not pour it directly on jars. Put lid on canner.

7. Process pints for 15 minutes and quarts for 20 minutes in boiling water bath. Start counting time as soon as all of the jars are placed in boiling water.

8. Store opened jars of pickled peppers in the refrigerator.