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BRINE FOR CANNING HOT PEPPERS 
50% water
50% vinegar

Bring to a boil.

Add to each jar of peppers (cold pack):

Pinch of dill
1 tsp. salt
1 tsp. olive oil

If preparing only a jar or two, refrigerate. Wait 3-4 weeks before using. If a larger quantity is being made, process in a boiling water bath for 10 minutes, leaving 1/4" headspace.
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