Now to wait for a 6 months until they're ready to eat.
Wash and slit each pepper or cut in strips,
Pack in hot sterile jars/with garlic.
1 half tsb. of mustard seed
1 half tsb pickling salt
Heat to a boil 1 cup white vinegar
1 half cup of water for each pint
This is what I do. Wash peppers
Core the pepper and cut in half, Leave seeds in.
Boil the jar’s and leave jars in the hot water until your ready to fill them.
Warm the lids in warm water. Boil vinegar and water
I put 3 to 4 garlic cloves in a jar, add salt and mustard seed.
Add peppers and pour boiled vinegar and water in jar
Leave about a half to one inch space from top of jar.
Sit warm lid on jar and snug lid.
I only use Heinz distilled white vinegar in glass jars
I don’t do a hot water bath on the full jars because it will make the peppers get soft faster.