Using sweet brine instead of sour tempers the heat of hot peppers in these sweet pickled peppers.
Bring a large pot of water to a boil in a large pot.
Add half of the peppers, cover, return to a boil and cook for 2 minutes.
Use a slotted spoon to transfer the peppers to the ice water to cool.
Repeat with the remaining peppers.
Combine vinegar, 3 cups water, sugar and salt in a large saucepan.
Bring to a boil and stir until the sugar and salt dissolve.
Boil for 2 minutes.
Remove from the heat.
(Discard any leftover brine.)
Place the lids on the jars (or containers).
Refrigerate for at least 24 hours before serving.
Store in the refrigerator for up to 1 month.
Tips
Make Ahead Tip: Cover and refrigerate for up to 1 month.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
