Because I didn’t want the peppers to turn out too sour, I used a light pickling solution, with more water than vinegar. I left most of the peppers whole, without slitting them, although for the sake of comparison I seeded one pintful. I poured the liquid hot over the peppers, and waited a minute or two for the liquid to penetrate the whole peppers before topping off each jar. But I did not process the jars, because in my experience processing makes peppers soft. Instead, I stored the jars in…
