I dried all of the red ones and then pickled the rest.
These pickles are not for me!
They are too HOT!
They will be gifts.
3 lbs peppers
6 cups vinegar
2 cups water
Combine vinegar and water in a large saucepot.
Bring mixture to a boil.
Pack peppers into hot jars, leaving 1/4 inch headspace.
Ladle hot liquid over peppers, leaving 1/4 inch headspace.
Remove air bubbles.
Adjust 2-piece caps.
Process 10 mins in a boiling water canner.