Title: Pickled hot peppers or bell peppers
 Categories: Pickles, Peppers, Appetizers
      Yield: 8 Pints
 
      4 qt Peppers
      4 c  Vinegar
      4 c  Water
      4 ts Salt
           Olive oil (optional)
 
  Wash peppers thoroughly.  Remove core, seeds, and stems of large
  peppers. Cut as desired, or leave whole after coring.  The small, hot
  peppers may be left whole with stems intact.  Make two small slits in
  whole peppers.
  
  Mix vinegar and water; heat to 150-160F./66-71C. about to the
  simmering point.  Since it is rather volatile, vinegar should NOT
  boil a long time. Pack peppers rather tightly into jars.  Pour hot
  vinegar and water over the peppers to 1/2 inch of jar rim.  If oil is
  desired, add vinegar to only 3/4 inch of jar top.  Add olive oil to
  come 1/2 inch from top. The peppers will be coated with oil when they
  pass through the oil layer as you use them. Add salt to taste, seal,
  and process 15 minutes in simmering (180-185F./82-85C.) Hot Water
  Bath.
  
  GREENE, Janet et al. Putting Food By, 4th ed. The Stephen Greene Press
  Lexington, Massachusetts
  
  MM Format by John Hartman Indianapolis, Indiana