Canned Hot Cherry Peppers

[JohnT]

This one was given to me by JamesNGalviston. I tried it last year. I ran out of them by January.

Despite the name, they are not that hot. I like them on burgers, on tuna sandwiches, and even as a small side dish with a steak.

One tip: Make sure that the peppers are of a deep red color. The green ones so not taste nearly as nice and sweet!

Here is James` recipe. I like to also add just a little bit of mustard seed and celery seed 1/4 tsp of each added into each quart 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​

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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