Pickled Peppers (Crock)

Description

2 1/2 bushels peppers (Italian)
Bag salt for canning
All spice (whole) (pickling spices)
1 bunch celery
Dill (fresh if you can)
2 gallons cider vinegar
1/2 cup barley

Wash pepper. Pin holes in pepper. Mix cold water & bag salt in pan, put in 2 eggs (whole + uncooked) in water & measure enough bag salt so that the 2 eggs rise to the top to the size of a dime.

Pour this mixture over peppers, celery, dill, salt, all spice (whole pickling spice), barley & vinegar. Press down until vinegar & water covers the peppers. Place cheese cloth over peppers & weigh it down. (Use empty gallons & fill gallons with water) (2). Use board to put the 2 gallons on. Check cloth every 2 or three days & change cloth if necessary.

About 1 1/2 to 2 weeks take out of crock & put in canning jars (quart size). If you use jar rings, boil your rings. Tip jars upside down overnight to check for leakage.