distilled, wine, cider, spiced). For peppers, use cold vinegar since the peppers are crisp. Everyone wants their pepper to remain crisp instead of soggy. Cover the peppers with vinegar by at least 1 inch.
Make sure you boil the brine for several minutes before you pour it on the peppers. I made a total of 15 quarts and they were crisp and delicious, better than any other store bought pepper. The only difference is you MUST keep them in the refrigerator. I ate mine in about 8 months,...
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