Quick Pickled Hot Peppers
Let us know if you use different spices for your pickled hot peppers.
INGREDIENTS:
1.5 pounds of peppers of any variety (Jalapeños, Hungarian Wax Peppers, Cayenne, Serrano, Poblano, Chili Pepper, Tabasco Pepper)
1 quart filtered water
3 TB. kosher salt
1 tsp. minced garlic
1/2 tsp. coriander seed
2 tsp. oregano
1 tsp. whole black peppercorns
1/2 tsp. ground black pepper
INSTRUCTIONS:
· Thoroughly wash and scrub all the peppers under cool running water.
· Clean and sterilize your quart sized jar.
· Using a sharp knife, remove and compost the pepper hulls, then slice all the peppers into rings
· Set 1/2 cup of filtered water to boil, either in a tea kettle or a saucepan.
· Measure out three tablespoons of kosher or pickling salt and pour it into your quart sized jar.
· Measure out and add the flavorings listed above to the jar as well.
· Once the water is boiling, pour it into the jar and stir vigorously with a spoon until the salt dissolves and everything is mixed.
· Pack the sliced peppers carefully into the jar, pushing them down gently after each addition. Keep filling the jar until you reach the neck of the jar.
· Pour clean, filtered water slowly into the jar until all the peppers are covered. Cover the jar tightly with the lid and keep in the refrigerator for at least a day before enjoying. These will keep in the fridge for six months.