Braden Family Cookbook

Chuck Braden

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VINEGARED HOT CHERRY OR

SWEET BELL PEPPERS                                                                    Rao’s

1# hot red cherry peppers or 1 ½ pounds red or yellow bell peppers

6 tiny pickling onions

1 TBSP coarse salt

2 cups white wine vinegar

½ cup cold water

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.