How Do You Make Pickled Peppers Without Canning?
I have always loved pickles of every kind. I also like sauces and salads with a vinegar/sugar base. This recipe was born when I read an article in Readymade Magazine about making pickles. (I will include an online link at the end of the article. This is my favorite magazine.) They discussed two ways to make pickles, and one way was not using a canning method. These are made to be eaten relatively soon. Actually, they hardly made it a couple of days at my house! These are not refrigerator pickles which are made cold and left out to pickle for a few days. There is conflicting advice and information on the Internet about Listeria bacteria in refrigerator pickles. Some say yes, some say no, and I don’t want to chance it. But these are made just like a regular canned pickle, but there is no canning involved. As soon as it cooled, it went into the refrigerator. I used a pretty salsa jar which I recycled. It was a 24 ounce jar, and I used the included measurements. I had some liquid left over
