October 20, 2018
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#12
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Tomatovillian™
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,836
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Quote:
Originally Posted by encore
for 1 pint-
1-cup vinegar
1/3 cup water
@ 20 grams salt (coarse kosher) also tried hymilayan pink and canning salt
splash of lemon juice
boil salt,water,vinegar, wash and put slits in peppers,pack in jars, add splash of lemon juice to jar, pour hot brineover peppers, let sit on counter for 1 hour then refrigerate.
first jar came out good, the rest the peppers looked fine just the seeds all turned dark brown inside and peppers didn't taste very good.---tom
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Most of the recipes I use call for equal amounts of water and vinegar
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