The recipe called for soaking the peppers in a salt solution and then rinsing and draining thoroughly. There's no salt in the finishing brine the peppers are canned in. Ideally, with sufficient rinsing, the salt should not be that noticeable in the final product.

Is it possible not all the salt soaking solution got rinsed off?

Carol

Yes, it does sound like you used the curing brine for the canning. Salt and water (in the amount you mentioned) is used to remove some of the excess water from the peppers. Once it sets a day or two, you drain and rinse. Then prepare a brine of vinegar, water, and any herbs you might want.