Instructions: Hi There, I am Rayna from Saskatchewan, Canada. I grow many types of hot peppers in my garden and this is how to pickle them. Actually, this brine may be used for many different types of pickles. I also use it to pickle carrots, with hot chile flakes, dillweed and garlic added, and it is the one I use for dill pickles too.

Using a 1 to 4 parts ratio, combine 1 part vinegar with 4 parts of water. Bring to a rolling boil. Meanwhile pack the peppers into clean mason jars. You can seed the peppers or slice them if desired. Top the peppers with 1 Tbsp. of coarse salt for Quart sized jars, 1 1/2 tsp. for pint jars. Pour the boiling brine over the peppers, to the top of the jar. Seal right away and store in a cool place. They may be eaten after 4 weeks. Refidgerate them after opening a jar.

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