Zutaten für Pickled Hot Peppers
- 2 cups white vinegar
- 1 cup water
- 1/4 cup vegetable oil
- 2 tablespoons kosher salt
- components specified individually
- to tightly pack jars
- 2 cloves per pint-sized canning jar
- to tightly pack jars
- 1 tablespoon mustard seeds
- 1 teaspoon red pepper flakes
- 1 teaspoon black peppercorns
- 2 bay leaves
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Zubereitung von Pickled Hot Peppers
- In a stainless steel saucepan, combine 2 cups white vinegar, 1 cup water, 1/4 cup vegetable oil, 2 tablespoons kosher salt, 1 tablespoon mustard seeds, 1 teaspoon red pepper flakes, 1 teaspoon black peppercorns, and 2 bay leaves.
- Bring the mixture to a rolling boil over medium-high heat. Reduce heat to low, simmer for 5 minutes to allow flavors to meld. Remove from heat, cover, and let cool completely.
- While the brine cools, wash and thoroughly dry the hot peppers. Trim the stems, leaving about 1/4 inch attached.
- Place 2 cloves of garlic into the bottom of each clean pint-sized canning jar.
- Pack the jars tightly by alternating layers of hot peppers and thinly sliced onions. Leave 1 inch of headspace at the top of each jar.
- Carefully ladle the cooled brine over the peppers and onions, leaving 1 inch of headspace.
- Remove any air bubbles by gently running a non-metallic utensil around the inside of the jars. Wipe the rims clean.
- Place lids on jars and screw on bands fingertip tight. Process in a boiling water bath canner for 10 minutes (adjust time based on your altitude – check a canning resource for specifics).
- Remove jars from canner and let cool completely. You should hear a satisfying 'pop' as the jars seal. Check seals to make sure they are airtight. Once cooled, store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
8g
Fat
4g
Carbs
1g
