When that spring garden keeps on peppering don’t let those spices go! I combine all of these different peppers in a tangy spicy brine to make pickled peppers that are better than any of those grocery store jars. I put these on everything, and they are a huge hit!!!!
Ingredients
- 12 lb. various peppers. Use what you want depending on the heat level you want
- 2 yellow onions thin sliced
- 20 cloves garlic thin sliced
- 3/4 gallon of vinegar
- 4 cups water
- 6 oz. container of whole mustard seeds
- 2 cups dried red bell pepper flakes
- 1-1/2 cups pickling salt
Directions
- Wash and clean peppers. Sanitize jars and lids per manufacturer recommendations.
- Slice or prepare peppers how you like. I did some where I left certain peppers whole, and I sliced some all the way up. Have fun with it!
- Mix onions and garlic with peppers and add to jars. Leave some room at top.
- Bring vinegar and water to a simmer and add seasonings and salt. Simmer 7 minutes.
- Pour hot mixture over peppers and make sure liquid is past the peppers.
- Seal them up and follow your favorite canning process.
