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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Love to have these on hand to add to a sandwich or to top cream cheese and crackers with hot pepper jelly! Ingredients:
8 cups hot peppers |
4 teaspoons pickling salt, dissolved in |
enough water, to cover peppers |
1 1/2 cups white vinegar |
1 1/2 cups cider vinegar |
1 1/2 cups water |
1 cup sugar |
4 cloves of crushed garlic |
2 teaspoons pickling salt |
Directions:
1. Wearing rubber gloves,cut pepper rings into 1/4 inch slices and rinse out seeds.
2. Place peppers in a bowl and cover with cold salted water Let set 1 hours then drain.
3. Bring brine mixture to a boil.
4. Place 1/2 tsp pickling salt and 1 clove garlic in each clean hot pint jar.
5. Pack peppers tightly into clean hot pint jars.
6. Cover peppers with brine and lLeave 1/2 inch head space.
7. Seal with hot sterilized lids and process for 10 minutes in a boiling water bath.
8. Leave for at least 4 weeks to cure before using.
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