Stuffed Pickled Peppers

Preparation info
  • Approximately

    2 quart

    • Difficulty


Appears in
Home Canning and Preserving

By Janet Cooper

Published 2014

  • About


  • 6 small sweet peppers, green or red sweet
  • ½ cup coarse salt
  • water


  1. Wash the peppers, remove and set aside the tops, remove the seeds, but leave the peppers whole. Soak the peppers and their tops overnight in a brine of the salt dissolved in enough water to cover. Weigh everything down with a plate topped with a water-filled jar.
  2. On day 1, also make a spiced vinegar by simmering together vinegar, water, sugar, celery seed, cinn