When you only want a few, this recipe will do nicely.
Yield: Makes 1 quart.
- 1 teaspoon pickling salt
- 1 tablespoon sugar
- 2 cloves garlic
- 4 cups seeded, sliced peppers (sweet red, yellow, and green, and a few hot peppers if desired)
- 1-1/4 cups white vinegar
- 1 cup boiling water (approximate)
Place the salt, sugar, and garlic in a sterilized quart jar. Pack the peppers firmly into the jar, with the skins facing out. Pour in the vinegar. Fill the jar to within 1/2-inch of the top with boiling water. Seal and process in a boiling-water bath for 5 minutes; start counting the processing time when the water starts to boil. Set aside to cool undisturbed for 12 hours.