Can I use a simple pickle recipe to pickle peppers, or do I need to vary something?
I've used these 2 formulas as a base for decent pickles:
8 cups of water
2 cups of Distilled White Vinegar
1/2 cup of Kosher salt
1/4 cup of sugar
3.5 cups vinegar
1.5 cups water
4 tablespoons kosher salt
2 tablespoons sugar
I don't pressure can, but have good mason jars with seals and I refrigerate the product.
I've used these 2 formulas as a base for decent pickles:
8 cups of water
2 cups of Distilled White Vinegar
1/2 cup of Kosher salt
1/4 cup of sugar
3.5 cups vinegar
1.5 cups water
4 tablespoons kosher salt
2 tablespoons sugar
I don't pressure can, but have good mason jars with seals and I refrigerate the product.