Breads and Pastries
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1 lb green peppers
2 cups water
1/2 cup white vinegar
2 tbsp. pickling salt or coarse sea salt
In a saucepan, combine the salt and water and bring to a boil. Add the vinegar and bring to another boil, turn off the heat.
Wash the peppers and make a few pricks in them.
In sterilized jar(s), arrange the peppers, then pour the pickling liquid while still hot.
Cover tightly and leave at room temperature. The pickles may be ready in a few days. It is better to refrigerate them after opening the jar.