red cherry peppers (about 2 lb.)
2 c. (1 pint) white vinegar
2 c. (1 pint) water
1/4 c. canning salt
1/2 c. sugar

Drop peppers in boiling water. Remove and drain. Repeat 3 times. Cool and peel if possible. Cut in strips and pack in small, sterilized jars.

Boil vinegar, sugar, water and salt for 10 minutes. Pour over peppers. May seal in water bath canner or store in refrigerator. Let stand 3 weeks before using.

Submitted by: Ruth Morin