Hungarian Peppers in Sweet Brine Recipe

  • 1/2 bushel Hungarian Pep. (wash, and pierce)
  • 7 cups White Vinegar (5%)
  • 7 cups water
  • 4 cups sugar
  • 1 clove garlic
  • 2 - 3 large bunches of fresh dill
  • 1/2 bushel Hungarian Peppers
Bring vinegar to a boil in a large stock pot over medium heat. Add water and sugar and bring back to a boil. Put 1 1/2 cloves of garlic in very hot sterilized jars. Add 2 - 3 sprigs of dill on the bottom of each jar. Add Hungarian peppers (sweet, hot, or mixed), and pack tightly. Ladle hot brine over peppers filling quart jar leaving 1/4" head space. Remove bubbles by running a knife around the inside of jar. Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Place on a towel and let stand over night to cool. Check seals and store in a cool dry place. Shelf life is one year and, refrigerator life is six months.
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