Pickling

1. Roast peppers, or slice open.
2. Pickling liquid is: half water, half vinegar, plus garlic, black pepper, cumin, marjoram, coriander, bay leaves, and 2T sugar and 2T salt per 3 cups of liquid. Simmer for 15min.
3. Pour over peppers into the jars.
4. September is my favorite month.

Tagged as: Canning, Garden, Harvest, Local Food, Peppers, Pickled Peppers, Pickling, Preservation, Preserving