Step 1

Rinse peppers, cut two slits in the side of each and blanch in boiling enough brine to cover for one minute.

Step 2

Pack peppers into sterile canning jars and then top up with brine. Make more brine if needed.

Step 3

Press down on peppers in liquid to help remove air bubbles.

Step 4

Leave half inch headspace in the jars and do a boiling water bath using USDA approved canning methods (for 10 minutes @1000 feet, 15 minutes @ 1000-5000 feet. or 20 minutes for elevations higher than 5000 feet).

Step 5

Refrigerate any unsealed jars or if you just do refrigerator peppers without the water bath can.