Preserving vegetables and fruits from the garden is a great way to save on a grocery bill. Canned Hungarian hot peppers taste very good and can be used in many different recipes in addition to just eating them. This particular recipe does not call for any pressure cooker or boiling bath techniques due to the amount of salt and brine used. It will also keep the peppers crispy.
Thoroughly wash the peppers. Leave the steams on. Puncture holes in several places of the peppers with a fork.
Place the peppers in a brine solution of 1 gallon of water and 2 cups of salt in a large pot or bowl.
Weigh down the peppers with something heavy enough to hold the peppers under water. This could be a heavy bowl or something similar. Let the peppers sit overnight.
Pack the unwashed peppers into sterilized canning jars the next day. Pack as many peppers as you can into the jars.
Heat a pickling solution of 1 gallon of water, 1 cup of salt, 1 cup of vinegar, 1 glove of garlic, 1 grape leaf and 1 bunch of dill. Bring the mixture to a boil.
Pour the solution over the peppers. Clean the lip of the jars with a damp cloth. Add lids and rings to each jar.
Test the seal on the lids to make sure each jar sealed. Press the middle of the lid, if it springs back, the jar is not sealed. If the lid stays pressed in, the jar is sealed.
Store the sealed jars in the pantry or cupboard and the unsealed jars in the refrigerator. Let the jars sit for two weeks before eating.
Label the jars with the date so you can rotate yearly.
Use the same process for any pepper.