Pickled Hot Peppers
Homemade pickled hot peppers preserved in a tangy vinegar brine with spices. Great as a condiment for burgers, sandwiches, or tacos. Makes 2 quarts.
Servings: 32 tablespoons
Ingredients
- 3 pounds hot peppers
- 16 black peppercorns
- 4 garlic cloves
- 8 allspice berries
- 2 small bay leaves
- 5 cups white vinegar 5% acidity
- 1 cup water
- 4 tablespoons pickling salt
- 2 tablespoons sugar
Instructions
- Wash hot peppers and slice into rings.
- Sanitize two 1-quart mason jars, lids, and rings by placing in boiling water for 15 minutes.
- While jars are still hot, divide garlic cloves, allspice berries, peppercorns, and bay leaves evenly between the two jars.
- Divide the sliced hot peppers evenly between the two jars, filling almost to the top.
- In a non-reactive saucepan, bring vinegar, water, sugar, and salt to a boil.
- Pour hot liquid over peppers in jars, leaving slightly more than 1/2 inch headspace.
- Wipe jar rims and seal with two-piece lids and rings.
- Process jars in a boiling water bath for 10 minutes. Remove and allow to cool completely.
- Store cooled jars in a cool, dry, dark place for at least 3 weeks before consuming. Once opened, store in refrigerator.
Notes
Use only 5% acidity white vinegar for proper preservation. Do not reduce the vinegar as it is critical for food safety. The peppers will continue to develop flavor during storage. Once opened, the peppers will keep for several weeks in the refrigerator.