Got a good crop of Gypsy and Jalapeno's , have already stuffed and ate some of each and have put stuffed peppers in the freezer. They freeze well and are easy to reheat.
A member posted his pickled pepper recipe , I copied it down on a post it and stuck it on the computer...... Why ? So that when I wanted to pickle some ....
I would be able to find it !
Pickled Peppers:
1 cup white vinegar
1 cup water
2 cloves garlic crushed
1 Tab. salt
1 Tab sugar
To make , fill 3 - hot clean 16 ounce jars with sliced peppers , pack them in tightly to the rim.
In a sauce pan , double the above recipe , bring to a gentle boil and pour each jar full to the rim with hot liquid . You should have just enough liquid for all three( if short top off with vinegar). Wipe off the rim. Cap with a lid and ring, tighten lid and invert on a dish towel to cool. If the jar doesn't make a seal just store in the refrigerator.
If you got a bunch of peppers....pickle some , it's easy and quick !
Gary