Pickling Hot Peppers

Quick Pickled Hot Peppers Recipe
(No canning required — ready in 24 hours!)

Ingredients:
• About 2 cups hot peppers
• 2 cup white vinegar
• 2 cup water
• 2 tablespoon sugar
• 2 tablespoon pickling salt
1 teaspoon peppercorns
1 tablespoon pickling spice

Directions:
1. Prepare peppers:
Wash, remove stems and blanch for 3 min - leave whole
Pack them into a clean glass jar.
2. Make the brine:
In a small pot, combine vinegar, water, salt, sugar, and spices. Bring to a boil, stirring until salt and sugar dissolve.
3. Pour and seal:
Carefully pour the hot brine over the peppers, covering them completely.
Tap the jar gently to release air bubbles.
(I use a sealer)
4. Cool and refrigerate:
Let it cool to room temperature, then refrigerate.

• Wait time:
• Let sit at least 24 hours before eating.
• They taste even better after 3-5 days.
• Keeps for 1-2 months in the fridge. ENJOY!!