Pickled Hot Cherry Peppers

Wash peppers but do  not remove stems or seeds.
Pierce each pepper several times with a sharp knife toward the top.
Stuff peppers snugly into wide mouth quart canning jars. Levave at least 1/2 in. room at top of jar.

For each quart jar prepare 3 cups white vinegar and 1 cup water. Bring mixture to boil and let boil for five minutes.
Pour vinegar mixture over peppers. Be sure the peppers are entirely covered with the vinegar mixture.
Seal and immerse in hot water bath for 10 minutes.