Sweet And Spicy Pickled Peppers
Recipe by Traditional
Ingredients
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2 lb
Hot Peppers
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1 1/2 cup
Sugar
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1 1/2 cup
White Vinegar (5%)
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1 1/2 cup
Water
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1 3/4 Tbs.
Kosher Salt
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Pickling Spices
To Taste
Cooking Directions
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Prepare 6 half pint canning jars according to the manufacturer's directions
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| Slice Into Rings |
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Wash the peppers, discarding any that are soft or damaged. Stem and seed the peppers. Cut them into rings.
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Combine the sugar, vinegar, water, salt and optional spices (I used a few whole black peppercorns, 3 crumbled bay leaves, and a broken up 2" stick of cinnamon) in a medium non-reactive saucepan and bring to a boil.
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| Bring to a Boil |
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Add the pepper rings, return to a boil, and remove from heat.
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| Fill Jars |
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Using tongs, fill the jars with the pepper rings, pressing them down. I got 5 half pints from 2 pounds of Calabrese peppers.
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| Top Off |
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Ladle hot pickling liquid into the jars, leaving 1/2 inch head space.
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Seal the jars according to the manufacturer's directions and process in a boiling water bath for 10 minutes.
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Cool the jars, wipe clean, label, and store in a cool dark place for at least a week before eating. Store any jars that do not seal in the refrigerator.
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