Place the pepper strips in pint size jars. Bring to a boil, reduce heat and simmer for 5 minutes. Mix the vinegar and water together in a large saucepan. Set aside for half an hour before serving. Stir in the sugar. Add pepper strips and cover with hot vinegar mixture, leaving ½ inch of headspace. Pickled Hot Peppers. Add 1/4 teaspoon oil and 1/2 teaspoon salt to each jar. Toss intermittently. Pour the hot syrup into the jars over the peppers, filling to 1/2" from the top of the jar. Adjust lids and process jars in a boiling water or atmospheric steam canner as prescribed in Table 2. Add sliced peppers to a bowl, pour on 1/3 cup of the dressing, and toss thoroughly to coat the peppers with the pickling liquid.
2020 sweet pepper strips recipe