Refrigerator Pickled Hot Peppers
Prep time
Total time
Wear disposable gloves when handling the peppers, as they can burn the skin.
Serves: approximately 3 quarts
Ingredients
- 2 quarts of water
- 1 cup white vinegar
- ½ cup pickling salt
- 2 to 3 pounds of hot peppers
- 3 cloves garlic
Instructions
- Wash 3 quart jars and the lids - set aside.
- Measure the water, vinegar and salt into a 3 quart sauce pan, and stir until salt is dissolved. Bring to a simmer.
- Wash and dry the peppers, and cut however you like - smaller slices means more will fit into the jars, but they look nice just cut in half the long way.
- Peel the garlic cloves.
- Divide the peppers and garlic evenly between the jars, pressing down to fill in spaces.
- Carefully pour in the brine, making sure that the peppers are completely covered.
- Screw on the lids, and leave at room temperature for 2 or 3 days and then store in the refrigerator. They can be eaten fairly quickly, but are best after sitting a least a month. They will keep for several months in the fridge.
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