Ingredients:

Assorted peppers
Garlic cloves
Peppercorns
Vinegar
Water
Pickling or Kosher Salt

Directions:

• Thoroughly wash peppers and trim stems. Make a small slash in each pepper for vinegar absorption.
• For each hot and freshly sterilized jar: Pack with peppers (tight), 3 whole garlic cloves (halved), 4 to 6 peppercorns.
• Bring to a simmer enough vinegar and water (50/50) to fill jars. Stir in pickling salt (1 tsp for each jar).
• Once simmering for about 3 minutes, pour hot vinegar over peppers to cover completely and leave about 1/2″ head space.
• Run a sterilized knife between the peppers and the jar to make sure there are no air bubbles. Top up with simmering vinegar/water mixture if needed.
• Wipe rim with a clean damp cloth and then seal with sterilized rings and lids.
• Process for 15 minutes in a hot water bath.

Store in a cool, dark place for at least 2 weeks before consuming. Refrigerate after opening.

Notes:

• Amounts specified are assuming jars are 1 quart.
• Adjust amounts of seasonings to taste.
• Experiment by adding fresh clean sprigs of herbs like oregano and basil. Also try packing peppers with shredded carrots, cauliflower, mustard seed, or strips of white onion.
• Mix and match different types of peppers in each jar if you like. Use this recipe for any type of pepper you like, such as chili peppers, jalapeño peppers, banana peppers, or even regular red or green bell peppers (slice these in strips first).

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