Pickled Peppers

Updated at: Thu, 17 Aug 2023 07:35:02 GMT

Step 1

1.)Clean 10-15 peppers depending on size. Deseed/ De-vein for less heat and slice them however you’d like. If you want to eat your peppers within a couple days I suggest slicing as I did (I pickled mine on a Friday night and used them on Monday in a recipe).

Step 2

2.) Stuff your peppers into your jars and thinly slice up five cloves of garlic. Disperse between your jars.

Step 3

3.) Put one bay leaf in each jar.

Step 4

4.) In a saucepan over medium high heat add 1 and 1/2 cups of red wine vinegar (white works too I just used what I had at home for this recipe), 1/4 cup balsamic vinegar (white works here as well), 1 cup of water, 1 tsp black peppercorn, 1 tsp salt, and 2 tsp white sugar.

Step 5

5.) Bring to a boil and allow to cook for 2 min before removing from heat and pouring directly on top of your peppers.

Step 6

6.) Using a small utensil (like a skewer) gently poke around in the jar releasing any air pockets.

Step 7

7.) Allow peppers to cool to room temperature before putting the lid on them and moving them to the fridge.

Step 8

8.) Enjoy in a couple days!!

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