Preserve those hot peppers for year-round enjoyment by pickling them. This is quick and easy (less than 45 minutes). Suggestions for using this condiment are listed (See Serving Tip below.) Makes 3 pints.

48		Fresh Hot Peppers, about 3 to 4 inches long and l-inch in diameter at the stem end.
1	qt	Vinegar
2	tbsp	Sugar
1	tsp	Salt
3		Clean Pint Jars with sealable lids

Wash peppers and remove the stem, leaving as much of the pepper as possible. Drain peppers in colander.

In large 3-quart pot, heat vinegar, sugar and salt over high heat until the sugar is dissolved. Add the peppers. Bring to a boil and boil 2 minutes. Remove pot from heat.

With tongs, remove peppers from vinegar solution and pack into the pint jars, pressing gently to pack. Pour vinegar solution over peppers to within l inch from the top. Press peppers to submerge in vinegar solution. Wipe rim of jar, add top and seal.

Store in cool dry place. These peppers will keep for months.

Serving Tip:

For those people who like spicy hot foods, slice peppers and use them as a condiment for the following: