Pickled Hot Peppers
Leigh Belamger
A sweet and spicy addition to your favorite melty sandwich.
Makes 1 pint
- 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
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.