Pickled hot peppers are like the icing on the cake for many meals (but not actually cake!). Add them to salads, scrambled eggs, pizza, wraps, sandwiches, etc. The beauty of these is that there are minimal ingredients and you know exactly what is going into each jar when it’s from scratch.
Instructions
1
Thoroughly wash your peppers.
2
Using gloves, thinly slice the peppers, (about ½ inch slices) and remove some of the membranes/seeds. You don’t have to remove them all but you can also choose to remove them all (the more seeds, the hotter the end result).
3
Add all the sliced peppers to a large deep pan and mix them so you get a variety in your jars. Set aside.
4
In a large pot, add the vinegar, filtered water, sea salt and bring to a boil. Once it comes to a boil, remove from heat and set aside.
5
Bring another large pot of water to boil and then carefully add the jars and lids to sterilize. Sterilize for 3-4 minutes. You will likely need to do this in batches if you don’t have a big enough pot.
6
Remove jars from the pot with tongs and place the jars upright on the counter or on a large tray.
7
Fill each jar with peppers. Leave about ½ inch room at the top.
8
Pour vinegar and water mixture into each jar and make sure all the peppers are submerged. Put the lids on and tighten as much as you can.
9
Using the same pot of water you used to sterilize, bring to a boil again. Add your jars of peppers into the pot and let them sit there for 2-3 minutes to get the air out.
10
Carefully remove with tongs and place upright on the counter or on a large tray.
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