Pickled Hot Cherry Peppers
Pickled Hot Cherry Peppers
from http://www.marthastewart.com/
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
Trim cherry pepper stems. Divide peppers, garlic, bay leaves, and peppercorns among 2 quart-size and 1 pint-size sterilized glass jars.
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.
COOK'S NOTES: Unopened pickled hot cherry peppers can be stored at room temperature for up to 1 year.
Pickled Hot Cherry Peppers
Ingredients for 1-1.5 quarts of peppers; scale as needed
1 pound of cherry red peppers, washed and dried
3 garlic cloves
3 bay leaves
3/4 teaspoon black peppercorns
3/4 teaspoon mustard seed
2 cups vinegar (there will be some brine leftover)
.75 cup water
1.5 teaspoons salt (pickling salt works best)
2 tablespoons of sugar
Directions
Prepare waterbath, jars and lids
Place vinegar, sugar and water in a pot and bring to a simmer.
Using a pairing knife or kitchen scissors, trim any excess stem from the peppers (it will get in the way and less will fit in a jar).
Cut small holes in your peppers to allow the brine to penetrate (some recipes skip this step). Use a very sharp knife and make 3-5 incisions where the green top meets the red flesh (they aren’t visible when you remove the knife).
Pack peppers in clean, hot jar. Don’t be afraid to pack them tightly.
Divide remaining ingredients amongst jars (if your peppers fit into 1 jar, add them all – if you’re using a pint and a quart, the quantities are designed to easily split into two lots – two-thirds for the quart jars and one-third for the pint)
Pour hot liquid over the peppers. Gently jostle the jars to remove any air bubbles. Wipe rims, apply seals and bands.
Process in waterbath for 15 minutes.
