Easy pickling pepper instructions. This recipe can preserve garden peppers for months!
INGREDIENT
– 1 Tbsp olive oil*– 12 ounces chilies of choice about 4 cup– 6 cloves garlic sliced in half– 2 cups white vinegar– 1/2 cup water– 1 Tbsp sugar**– ½ teaspoon saltYou Will Also Need:– 1 to 2 1- Quart Mason JarOptional Add-Ins:– 1 bay leaf– 1 to 2 tsp whole coriander seed– 1 to 2 tsp clove– 1 to 2 tsp peppercorns– 1 to 2 tsp whole cumin seed– 1 to 2 tsp whole mustard seed
INSTRUCTIONS
Cook vinegar, water, sugar, and salt in a small saucepan until sugar dissolves. After the sugar dissolves, remove the pickling liquid from the stove and let it cool while you finish the recipe.
Step 1
Heat oil over medium-high in a large skillet and add chilies and garlic. Sauté 5 minutes, stirring often, until softened. Allow chilies to cool before handling.
Step 2
Put chilies and garlic in a clean 1-quart jar (or four smaller mason jars). Note: To add chilli spice and flavour to vinegar, slice some chilies in half lengthwise.
Step 3
Pour the water/vinegar mixture over the chillis and let the jar cool to room temperature. Refrigerate the sealed jar. An airtight jar can keep pickled peppers fresh for a month.