Saturday, September 13, 2014

Pickled Peppers

Good on sandwiches and salads...

4 C peppers (or chiles)
1½ C vinegar (white or apple cider)
2-3 cloves garlic, minced
2 T black peppercorns
2 T kosher/coarse salt
4 T sugar
1 tsp thyme
1 tsp coriander seed

Slice peppers into thin rings; pack into a 1 quart jar (or 2 pint jars).
Bring vinegar, 1 cup water, and remaining ingredients to a boil.
Reduce heat and simmer 5 minutes. Pour hot brine over pickles; seal jars.
Let cool, then refrigerate.


heresolong said...

How many of those jars to make a peck?

Tami said...

HaHaHa! :) What would that be...close to 2 gallons? In any case, far more than I'll ever make or eat at any one time! :)