Pickled Peppers
Ingredients:
6-8 jalepeno and/or serrano peppers, sliced
1 cup apple cider vinegar
1/2 cup water
2 Tablespoons sugar, honey, or equivalent
3-4 garlic cloves, cut in half lengthwise
1 carrot, sliced thin
1/2 red or yellow onion, sliced thin
1.5 teaspoons kosher salt
1 - 2 Tablespoons pickling spices
1 cup apple cider vinegar
1/2 cup water
2 Tablespoons sugar, honey, or equivalent
3-4 garlic cloves, cut in half lengthwise
1 carrot, sliced thin
1/2 red or yellow onion, sliced thin
1.5 teaspoons kosher salt
1 - 2 Tablespoons pickling spices
Directions:
Place all the ingredients into a small pot or saucepan on the stove. Bring to a boil, reduce heat, and simmer for a minute.
Allow mixture to cool and transfer to an airtight jar.
Keep in fridge for at least 3 days, and up to 3 months.
Allow mixture to cool and transfer to an airtight jar.
Keep in fridge for at least 3 days, and up to 3 months.
Notes:
I found some wonderful pickling spices on Amazon so you don't have to have a cupboard full of whole spices yourself.
I also found some great quart sized pickling jars there, too!
I also found some great quart sized pickling jars there, too!