Total Time
24hrs 30mins
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.

Directions

  1. 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.
  2. Add peppers and brine together in kettle or glass bowl. DO NOT USE ANYTHING PLASTIC IN THIS MIXTURE - BOWLS OR SPOONS!
  3. Stir and let stand over night. Continue to stir whenever you get the opportunity.
  4. 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.
  5. Keep refrigerated if not canned!