5 cups commercial 5% vinegar (white or cider *)
1 cup water
4 tsp pickling salt
2 tsp sugar
2 pounds fresh peppers (jalapeno, etc.)
3-6 slices from a peeled carrot, optional
1/2 slice of onion, optional
Prepare a boiling water bath for canning and keep hot while you prepare the jars of pickled peppers.
Make a brine. Place the vinegar, water, pickling salt, and sugar in a medium (2 QT) non-reactive (stainless or enamel) saucepan or kettle. Bring to a boil over high heat, reduce heat to low, and stir briefly to dissolve the salt and sugar. Cover and keep hot over low heat while you prepare the peppers.
Wash the peppers and slice 1/4” thick; discard the stem ends**. If using the carrot and onion, place 1-2 pieces of each in the jar. Pack the pepper slices into the sterilized pint jars. 2 pounds of peppers should make at least 3 pints; pack the peppers tightly, but do not crush them.
Ladle the hot brine over the sliced peppers in the sterilized jars. Clean the rim of the jar with a clean towel and place canning lids securely on jars. Process pints in a boiling water bath for 10 minutes. Cool & store up to one year.
*cider vinegar will leave your brine cloudy, whereas white vinegar will be clear.
**I stemmed, seeded and sliced my cherry peppers for one jar and then did the remaining jars whole. You could also stem & seed, but not slice them if you wanted to stuff the picked peppers later.