[EggsAckley]

When I do pickled peppers, I use the red, orange, and yellow ones, and I "roast" the skin off of them over an open flame (my camp stove). The green ones don't work as well. The blackened skin comes off easily, and then I pack them in a vinegar bath with garlic cloves, or whatever flavor is desired. BUT, I don't "can" them in the traditional way. They last for months in the fridge with just the vinegar.

Check the web for "roasted peppers."

[tiamat]

Cool! Bet they are ymmy and tasty, too!

i WILL check....

Unfortunately for hers to qualify, we gotta actually "can" the suckers, but that's not hard.

Thanks!