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Pickled Hot Cherry Peppers

Pickled Hot Cherry Peppers

Quart-size jars work best for packing a lot of peppers. Use the pint-size jar to put up a small batch to serve over cheese.

Martha Stewart Living, March 2010 http://www.marthastewart.com/342432/pickled-hot-cherry-peppers
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  • Yield Makes 2 quart-size jars and 1 pint-size jar

Ingredients

    • 2 pounds hot cherry peppers, washed well and dried
    • 6 garlic cloves, halved
    • 3 dried bay leaves
    • 3/4 teaspoon whole black peppercorns
    • 4 cups white-wine vinegar (at least 5 percent acidity)
    • 1 1/3 cups water
    • 1/4 cup sugar
    • 1 1/2 teaspoons coarse salt

Directions

  1. Trim cherry pepper stems. Divide peppers, garlic, bay leaves, and peppercorns among 2 quart-size and 1 pint-size sterilized glass jars.
  2. Bring vinegar, water, sugar, and salt to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves. Pour hot pickling liquid over peppers, leaving 1/4-inch headspace at tops. Can in water bath for 15 minutes.

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