Pickled Peppers
20 min + chillingMakes 1 quart jar
Whole or chunked chili peppers preserved in a spiced vinegar brine, ready to eat after chilling.
| prepWash and dry chili peppers | |||
| prepCut large peppers into small chunks; poke holes in small whole peppers | |||
| prepPack peppers into a clean quart jar | |||
| 3–4 cups / 700–900 g chili peppers | Pour brine over peppers, seal & chill | ||
| 240 ml white vinegar | Combine vinegar, water, garlic, peppercorns, salt & sugar | Bring to boil, simmer 2 min, cool slightly | |
| 240 ml water | |||
| 4 garlic cloves, chopped | |||
| 3 tablespoons black peppercorns | |||
| 30 g pickling salt | |||
| 25 g sugar | |||
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