Pickled peppers

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Pickled peppers

 

5 cups Cider vinegar (5% vinegar)

1 cups water

10 garlic cloves, peeled and halved

5-6 bay leaves

2 tbsp picking salt (kosher will work)

2 tbsp sugar

2 tbsp coriander seeds

Peppers (I used a mix of hot peppers: tabascos, wax, cayenne,

jalapenos, pequin, thai, serranos)

Carrots (optional but they go nicely with jalapenos)

 

Put vinegar and spices in a pot and bring it to boil. Blanch or steam

(very lightly) peppers and carrots. Put the peppers and carrots in 2

quart jars and (while still hot) pour the hot vinegar solution. I

like to include the garlic, bay leaves and some coriander seeds in the

jars, it looks pretty. Cover and let it cool down to room

temperature. Refrigerate and wait a couple of days for the pickles to

be `done'.