What happens when your friend has a pepper obsession that leads him to planting 22 different pepper plants? You end up eating a lot of peppers.
We already stuffed the sweet banana peppers, so I decided to pickle a good portion of the hotter peppers.
- White vinegar
- mustard powder
- garlic salt
- coriander
- pickling salt
- sugar
- bay leaf
- a little water
I can't give you exact ratios because I just kind of throw it all together. Don't use too much sugar, though, because I don't like these to be as sweet as my pickled onions.
Boil all the ingredients in a saucepan and then let them simmer a few minutes. Slice your peppers thinly and put them in mason jars. You can pop out the seeds or rinse them off in a colander if you want to reduce the heat level.
Pour your hot liquid into the jars and let them sit at room temperature for 30-60 minutes before puting the tops on the jars and refrigerating.
These are great on so many foods. I have eaten 1.5 jars already and gave another away to a co-worker. I have really developed a taste for these briny, spicy little beauties.
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