Braden Family Cookbook
VINEGARED HOT CHERRY OR
SWEET BELL PEPPERS Rao’s
Wash and dry peppers. If using cherry peppers, leave whole with stems attached. Core and seed bell peppers, remove membranes and cut into ½ inch strips.
Fill a 1 quart canning jar with boiling water. Let it sit for a minute. Drain water and immediately pack with peppers and onions ….sprinkling salt as you go. Pour vinegar over peppers and top[ with water if needed to fill jar and cover peppers. Seal jar and shake well to mix. Let sit in a cool place at least 2 weeks to marinate.