Cover roasting pan full of red peppers cut into desired sizes
pickling salt
5 cups of vinegar
2 cups sugar
1/2 cups crisco oil
Instructions
Using a roast pan layer red peppers and pickling salt until peppers
are all used up
Soak x 8 hours. Rinse the salt off very well, rinsing each pepper
individually.
In a large pot add vinegar, sugar and oil.
Add the peppers and bring to a boil.
Once boiled place the peppers with some brine in hot jars.
Tighten the lids and store in a cool dry place.
Originally Submitted
12/15/2019
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