PICKLED WHOLE HOT PEPPERS

PICKLED WHOLE HOT PEPPERS image

Yield 4 Pints

Number Of Ingredients 9

2 pounds small peppers (I use jalapenos)
8 small garlic cloves
8 whole allspice berries
16 black peppercorns
2 small bay leaves, torn in half
2 cups cider, white wine or distilled white vinegar
2 cups water
4 teaspoons pickling salt
1/4 cup olive oil

Steps:

Rinse the peppers and trim stems to about 1/4 inch. Divide garlic and spices among 4 pint mason jars. Add the peppers. Bring to boil in saucepan all remaining ingredients except olive oil. Pour hot liquid over peppers, leaving slightly more than 1/2 inch headspace, then pour 1 tablespoon olive oil into each jar. Close with two piece caps. Process for 10 minutes in boiling water bath. Store in cool, dry, dark place for three weeks or more before eating.