Boy, these recipes that mix quantities (canning books do it too). What a pain they are to assess.

Comparing to an Extension recipe from Florida in which the peppers are blended into small bits, 2 cups vinegar is sufficient for 1 pound peppers, however they're divided up.

That's the best I can do. Someone else may find a recipe even closer to yours.

Carol

There is a hot pepper jelly recipe in the package of Ball pectin

4 c. peppers
1 c. cider vinegar
5 c. sugar
1 pkg pectin

You can use any combination of peppers you want - hot peppers versus green bell.

makes 6 half pints