Potent Pickled Peppers

Submitted by Rita1652

"These are a mix of sweet cherries, hot jalapenos, real hot ghost chilis, serrano's, and and mild pepperoncini's. Toss in your favorites."

 

• Ready In: 40mins
• Ingredients: 8
• Yields: 2 quarts
• Serves: 60

ingredients

• 27 ounces mixed peppers, washed well and dried
• 6 garlic cloves, peeled
• 2 fresh bay leaves
• 1⁄2 teaspoon whole black peppercorn
• 4 cups white wine vinegar (at least 5 percent acidity)
• 1 cup filtered water
• 1⁄4 cup sugar
• 1 teaspoon coarse sea salt

directions

1. Trim pepper stems. Divide peppers, garlic, bay leaves, and peppercorns among 2 quart-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.