Pack peppers into a sterilized pint jar (see Note). Bring vinegar, 2/3 cup water, sugar, and salt to a boil in a small pot over high; boil, stirring constantly, until sugar and salt dissolve ...

Let sit until it cools slightly. Carefully pour over the peppers and let sit. When cool, place the lid on the jar and place in the refrigerator for 2-3 days. After 2-3 days, they are ready to eat.

This weekend, when Rob came inside bearing 10 jalapenos and six banana peppers, I decided it was high time I tried making this recipe for pickled jalapenos. Honestly, the process could not be easier.

Allow the peppers to absorb the brine for 15 minutes, then add more brine, pressing down on the peppers to encourage them to stay submerged. Repeat the brine additions every 15 minutes or so for ...

What are pimentos? How are they grown, and what special canning process is necessary that they cost $1.29 for 2 tablespoons? -- George Tanner, Orem, Utah ...

Wash and dry peppers; slit each pepper along the side to allow steam to escape. Blister skins by placing peppers in a hot oven (400 ºF) or under a broiler for 6 to 8 minutes.

Banana peppers have smoother, thicker flesh, waxy skin and zesty, but mild flavor — 500 on the Scoville scale, if you’re keeping score. We threw both varieties into this lineup, rating them on ...

Carefully pour over the peppers and let sit. When cool place the lid on the jar and place in the refrigerator for 2-3 days. Then they are ready to eat. Use tongs or a fork to get the peppers out.

Place peppers in a 24-ounce heatproof lidded jar. Combine vinegar, 1/2 cup water, sugar, and salt in a small saucepan; bring to a boil over medium-high, stirring until sugar dissolves.