Pickled Hot Peppers

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 1 pint cider vinegar (5% acidity)
• 1 pint water
• 1 1/4 cups sugar
• 1/4 cup brown sugar
• 1 tablespoon pickling salt
• 2 tablespoons pickling spices
• 1 quart long yellow hot pepper (aka hungarian wax pepper)

Recipe

• 1 sterilize jars, lids, rings and other assorted equipment.
• 2 combine vinegar, water, sugars, salt and spices in a pot. bring to a rolling boil.
• 3 cut peppers in half, or into rings. remove seeds or not as you choose. all pieces should be roughly the same size.
• 4 pack peppers into canning jars. (1 pound of peppers will make roughly one pint, and wide-mouth jars are easier to fill.) pour brine over, leaving 1/2" headspace. place lid and ring on jar and screw down finger-tight.
• 5 transfer full jar to a water-bath canner (i.e. a huge stockpot full of boiling water). process at a rolling boil for 10 minutes for pints, 15 minutes for quarts.
• 6 remove jar from water bath and place on a dry towel. let stand until room temperature. if the lid does not form a vacuum seal, refrigerate and use within 1 month. sealed, keeps in the pantry for 1 year; after opening, refrigerate and use within 1 month.