Garlic Pickled Chili Peppers

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Garlic Pickled Chili Peppers

 

1 lb. chili peppers, serrano or variety you like

1/4 tsp. allspice

1/4 tsp. celery seeds

1/2 tsp. mustard seeds

2 tbsps. cooking salt

3 cloves garlic, cut in half if large

1 1/2 pints vinegar

1 tbsp. sugar

8 peppercorns

 

Wash peppers and place in sterilized jars. Mix allspice, celery seed, mustard

seed and salt. Add garlic and toss. Place vinegar, sugar and peppercorns into

pan and bring to a boil. Pour over peppers and seal jars. Jars cure after 4 to 6

weeks. This must be kept in the refrigerator or used immediately.

Pickling mixture can be used with a variety of vegetables such as: carrots,

cauliflower, cabbage, beets, etc. to name a few.

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