Pickled Hot Peppers
A sweet and spicy addition to your favorite melty sandwich.
Makes 1 pint
Makes 1 pint
Ingredients
- 6 to 8 medium hot peppers sliced into ¼-inch-thick rings (about 1½ cups sliced peppers)
- 2 medium cloves garlic peeled and lightly crushed
- ¾ cup distilled white vinegar
- ¼ cup rice wine vinegar
- 3 tablespoons granulated sugar
- 2 teaspoons kosher salt
- ¼ teaspoon coriander seeds
- ¼ teaspoon fennel seeds
Instructions
- Add sliced peppers and garlic to a pint-size glass jar with a lid.
- In a small saucepan, bring vinegars, sugar, salt, and spices to a simmer over medium heat. Simmer until salt and sugar have dissolved.
- Pour hot brine over the peppers and let sit for 30 minutes. Screw on the lid and refrigerate for at least 1 hour or overnight. Pickles will keep in the refrigerator for about 1 month.