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Hot Cherry Peppers Pickled

  • 2 quart & 1 pint
  • Mins
    Prep Time
  • Mins
    Cook Time

Quart-size jars work best for packing a lot of peppers. Use the pint-size jar to put up a small batch to serve over cheese. Martha Stewart Living, March 2010


2 pounds hot cherry peppers, washed well and dried
6 garlic cloves, halved
3 dried bay leaves
¾ teaspoon whole black peppercorns
4 cups white-wine vinegar (at least 5 percent acidity)
1⅓ cups water
¼ cup sugar
teaspoons coarse salt
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Trim cherry pepper stems. Divide peppers, garlic, bay leaves, and peppercorns among 2 quart-size and 1 pint-size sterilized glass jars. Bring vinegar, water, sugar, and salt to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves. Pour hot pickling liquid over peppers, leaving 1/4-inch headspace at tops. Can in water bath for 15 minutes. Makes 2 quart-size jars and 1 pint-size jar

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