Lots of pickled peppers discussions here if you want to review them. But at 2:1 you are already below the safe bottom limit as the usual ratio for peppers is 5:1 (vinegar to water) or higher. Some approved recipes are 7:1.

Some other veggies can be pickled at 1:1 (dilly beans for example) but not peppers.

However you can add some more sugar to off-set the vinegar taste a bit.

Dave

Here is a link that might be useful: Pickled peppers discussions and recipes

Hi Dave,

I did search this forum and the internet before posting, but I found the vinegar/water ratios all over the board, from 1:1 up to 100% vinegar. There were many comments about 1:1 being the minimum safe level for peppers, which is why I used 2:1 just to be above the minimum. Even the recipe for pickled bell peppers on page 10 in Guide 6 of the USDA Complete Guide to Home Canning uses a 1:1 ratio:

(http://www.uga.edu/nchfp/publications/usda/utah_can_guide_06.pdf)

I was hoping I could lower the vinegar ratio to 1:1 or lower by adding some citric acid or lemon juice as a supplement. I'll definitely try more sugar this year!

TomNJ