Prep 30 mins
Cook 24 hrs
Given to me by a friend I am posting it for safe keeping & fellow pepper heads enjoyment! Vinegary based pickled hot peppers that I love because you can keep them in the refrigerator indefinitely without canning - but cold pack if you wish! Heat varies depending on pepper type and seed and membrane you choose. Also, slice chunky, thin, long--however you choose. I guessed on yield and prep time. **Original recipe calls for 1 cup of salt but that was too salty for me. Salt to taste.
- 8 quarts hot peppers (1 peck)
- 1 quart cider vinegar
- 3⁄4 quart water
- 1 pint vegetable oil
- canning salt
- 1 tablespoon oregano
- 1 teaspoon alum
- 16 garlic cloves
- WEARING GLOVES, wash peppers and cut into bite size pieces. Leave seeds in every 6th or 8th pepper depending on how hot you want them.
- Add peppers and brine together in kettle or glass bowl. DO NOT USE ANYTHING PLASTIC IN THIS MIXTURE - BOWLS OR SPOONS!
- Stir and let stand over night. Continue to stir whenever you get the opportunity.
- In each jar add one clove of garlic in bottom of jar and fill each jar with pepper/brine mixture. Add second clove of garlic to the top of jar.
- Keep refrigerated if not canned!