For Judy in 7/11 letter

"Ronnie's" Style Sweet Pickled Peppers...or Hot & Sweet

This came from Ronnie's Cafeteria, gone now from Orlando. They used all bell peppers. Good either way. If storing in the refrigerator, no need to sterilize jars & lids.

The following measurements make 1 half-pint, but multiply & have ready the amount of ingredients for the number of jars you want to make.

For each half-pint:

Enough peppers to fill your jars after cleaning: sweet bell, sweet banana, jalapeno`, hot cherry, Anaheims, poblanos, hot banana, whatever, cut in pieces or rings
1 T. pickling spices
1/8 c. sugar
4 oz. white vinegar, heated
Boiling water to top off jars

LIne up jars, sterilized if canning. Have lids & rings in hot water. Pack jars with pepper pieces. To each, add spices, then sugar then vinegar, & top to within 1/8" of the rim with boiling water. Put on lids & shake well to mix. If canning, water bathe 15 minutes from waters' return to a boil; if not, cool then chill. Either way they keep about 12 months. Easy to make fresh but good to can if giving as gifts.
Marilyn in Florida

http://www.nancyskitchen.com