Crispy Canned Peppers


  • peppers, cut into rings
  • vegetable oil
  • salt


  • 1 pt. vinegar
  • 3 c. water
  • 3 c. sugar


Pack pepper rings into pint jars. Add 1/2 teaspoon vegetable oil and 1/2 teaspoon salt to each jar. Syrup: Mix ingredients together and heat to boiling. Pour over peppers while boiling hot. Fill to mouth of jars.To seal, put hot lid and ring on jar and set upside down for 24 hours when jars are still hot from syrup. Note: These peppers stay crisp. Great for pizza, etc. through the winter months.