George, how do you process the whole peppers before adding the salt?
I.e., seeding, cutting open, etc.
Checking the Google Group archives, it seem that you add about 1/3 to
1/2 cup of pickling salt per gallon of prepared peppers... is that
right? Do you mix the salt in, or layer it on top?
What's the poundage of a gallon of peppers, approximately?

Just picked up about a pound of mixed anaheim, serrano, jalepeno, and
yellow wax peppers, plus a lone habanero.

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