Pickled Peppers
Prep Time: 20 minutes
Makes: 2 pints
Ingredients
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4
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cups hot peppers, stems trimmed (we used Hinkelhatz heirlooms*)
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2
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medium garlic cloves, peeled
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1
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t whole black mustard seed
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1
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T olive oil
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1
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t salt
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2½
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cups white vinegar
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¾
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cup water
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Directions
- Sterilize two pint jars.
- Wash peppers and cut a small slit in the top of each using a paring knife.
- Add an equal amount of peppers and garlic to each jar, followed by the mustard seed, olive oil, and salt.
- In a small, non-aluminum saucepan, combine vinegar and water and bring just to a boil. Remove from heat and pour hot vinegar mixture over peppers, leaving ½″ headspace. Top jars with lids.
- Process jars in a boiling water canning bath for 5 minutes. Remove jars and cool on a towel. Let “mature” for 2 weeks before eating or giving as a gift.
*The Hinkelhatz pepper is also called a “chicken-heart pepper.” One pepper will provide nearly the daily recommended dosage of vitamin C, and also contains vitamins B1, B2, and D. You can find Hinkelhatz heirloom pepper seeds at www.amishlandseeds.com, www.heritageharvestseed.com, and www.seedsavers.org.
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