Marchant Peppers

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 8 cups vinegar (1/2 gal.)
• 1 pint wine vinegar
• 2 pints water
• 4 tablespoons canning salt
• 4 -5 garlic cloves, per pint (or to taste)
• italian wax pepper (i use marchants)
• 1 pinch alum (optional)

Recipe

• 1 bring brine to a boil, remove from heat and cool.
• 2 clean peppers, trim stems as desired.
• 3 pack into sterilized jars, with garlic.
• 4 add alum if using, fill with brine.
• 5 wipe jar rim, cover with sterilized lid, screw on ring.
• 6 i have a 2 quart jar which i sterilize to store the extra brine in, to use when i pick more peppers.
• 7 i have always waited 6 weeks for the pickling, because my mom did!