How do you make pickled hot cherry peppers?


Quick Answer

Use a knife to poke several holes around the tops of 12 cherry peppers, and place the peppers in a saucepan with 2 cups white vinegar, 2 cloves garlic cut into thirds, 1 teaspoon salt and 5 peppercorns. Bring the mixture to a boil, simmer for 10 minutes, and cool.

Continue Reading
Related Videos

Full Answer

Store unused peppers in the refrigerator for up to one week. Another option is to remove the stems from 6 cherry peppers and place the peppers on a baking sheet. Toss the peppers with 1 1/2 teaspoon of olive oil and a pinch of salt. Place the peppers on a baking sheet, and broil them for five minutes or until the skins are slightly blistered.

In a saucepan, bring 1 1/2 cups of vinegar, 3/4 cups of sugar and 2 sprigs of fresh rosemary to a boil. Place the peppers in a jar, and pour the brine over the peppers. Allow the peppers to cool slightly, and refrigerate them.

Alternately, bring 4 cups of vinegar, 1 1/3 cups of water, 1/4 cup of sugar and 1 1/2 teaspoons of salt to a boil. Divide 2 pounds of cherry peppers, 6 halved garlic cloves, 3 bay leaves and 3/4 teaspoon of black peppercorns into sterilized canning jars. Ladle the hot brine over the peppers, and can them in a hot water bath for 15 minutes.

Learn more about Vegetables

Related Questions