Hungarian Peppers in Sweet Brine Recipe

  • 25 pounds Hungarian Peppers, washed, pierced
  • 7 cups white vinegar
  • 7 cups water
  • 4 cups sugar
  • 1 bulb garlic
  • 2 1/2 bunches fresh dill
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 and 2-3 sprigs of dill on the bottom of each very hot sterilized jars. 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 overnight 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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