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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
6
3
3/4 teaspoon
4 cups
1 1/3 cups
1/4 cup
1 1/2 teaspoons
May we live as long as we want, but never want as long as we live.
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
garlic cloves, halved
dried bay leaves
whole black peppercorns
white-wine vinegar (at least 5 percent acidity)
water
sugar
coarse salt
- Trim cherry pepper stems. Divide peppers, garlic, bay leaves, and peppercorns among 2 quart-size and 1 pint-size sterilized glass jars.
- 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.
May we live as long as we want, but never want as long as we live.