Sally Tomatoes and I recently had our 2nd Annual Vinegar Peppers canning day at Castello di Pomidori. We each ended up with 18 jars.
We use what Sally calls "Cheese Peppers" AKA Saint Nicholas Peppers (Red & Green) or Bull-Nose Peppers
Ready for the peppers!
A hot bath anyone?
These really are good. We use them for Sausage & Peppers, Pork Chops and Peppers, sandwiches and salads.