Pickled Hot Peppers

1

Thoroughly wash your peppers.

2

Using gloves, thinly slice the peppers, (about ½ inch slices) and remove some of the membranes/seeds. You don’t have to remove them all but you can also choose to remove them all (the more seeds, the hotter the end result).

3

Add all the sliced peppers to a large deep pan and mix them so you get a variety in your jars. Set aside.

4

In a large pot, add the vinegar, filtered water, sea salt and bring to a boil. Once it comes to a boil, remove from heat and set aside.

5

Bring another large pot of water to boil and then carefully add the jars and lids to sterilize. Sterilize for 3-4 minutes. You will likely need to do this in batches if you don’t have a big enough pot.

6

Remove jars from the pot with tongs and place the jars upright on the counter or on a large tray.

7

Fill each jar with peppers. Leave about ½ inch room at the top.

8

Pour vinegar and water mixture into each jar and make sure all the peppers are submerged. Put the lids on and tighten as much as you can.

9

Using the same pot of water you used to sterilize, bring to a boil again. Add your jars of peppers into the pot and let them sit there for 2-3 minutes to get the air out.

10

Carefully remove with tongs and place upright on the counter or on a large tray.

11

Bring them to room temperature (you will likely hear the lids popping but that is normal!) and then store in a cool dark place for 3-4 weeks before opening. Once you open them, store in the fridge for up to 2-3 weeks.

12

Notes: I used 12, 500ml mason jars. Make sure to use gloves when handling the peppers!