CronoCat wrote: Quote: One way to pickle peppers is to preserve them whole. Clean them, leave a bit of the stem on, and put them in a wide-neck jar. For a quarter pound of
chilies, mix half a cup of sugar, 1-1/2 cups of white wine vinegar, and half-a-dozen black peppercorns in a pan over medium heat and bring to a boil. Immediately pour the hot vinegar over the peppers, almost to the ...