Canned Pickled Peppers

Harvest your assortment of peppers, then make this quick and easy recipe for pickling any type of pepper. Preserve and enjoy them throughout the year. I personally enjoy mixing regular and hot peppers together.

Ingredients
• 3-4 cups peppers – you can use any type of pepper here. The amount will vary depending on how you chop them.
• 1-1/2 cups white vinegar
• 4 garlic cloves chopped
• 3 tablespoons black peppercorns
• 2 tablespoons pickling salt
• 2 tablespoons sugar

Instructions
• Wash and dry the chili peppers. Cut the large ones up into small chunks. Any small peppers you can leave whole, but poke holes in them to the pickling solution can enter the peppers. Pack them all into a cleaned quart jar.
• To a large pot, add vinegar, garlic, peppercorns, salt and sugar. Stir.
• Heat and bring to a quick boil, then reduce heat and simmer about 2 minutes.
• Pour the hot brine into the jar, over the peppers, and seal with a tight lid. Cool and refrigerate.

Recommendations
Get creative and add sliced onions and basil to your jar.
Let the peppers sit a few weeks before using so they can get nicely pickled, though they are fine to eat right away.