Pickled Hot Cherry Peppers Recipe: A Guide to Preserving Flavor

INGREDIENTS

2 pounds hot cherry peppers, washed well and dried 6 garlic cloves, halved 3 dried bay leaves 3/4 teaspoon whole black peppercorns 4 cups white-wine vinegar (at least 5 percent acidity) 1 1/3 cups water 1/4 cup sugar 1 1/2 teaspoons coarse salt

PREPARATION:

1. Trim cherry pepper stems. Divide peppers, garlic, bay leaves, and peppercorns among 2 quart-size and 1 pint-size sterilized glass jars.
2. Bring vinegar, water, sugar, and salt to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves. Pour hot pickling liquid over peppers, leaving 1/4-inch headspace at tops. Can in water bath for 15 minutes.

This recipe appears in: Snacks