ok if you start from first thread and read you'll see what i did, never mentioned iodized salt!, canning , sea salt, and kosher salt, are 3 i tried, peppers were not over ripe some were only a little over an inch long, water was distilled, and in one thread i stated that one jar i cut all the peppers in half from the same bunch of peppers i picked, so they were not brown unless i got extremely lucky in choosing the ones i cut in half, which i doubt. so pretty sure the whole ones seeds were white too,
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