Pickled Peppers

By Cubby

Ingredients

• 12 oz jalapenos/banana peppers, sliced
• 1 cup apple cider vinegar
• 1 cup water
• 1 tbsp peppercorns, any color
• 2 bay leaves
• 3 cloves of garlic, lightly pounded
• 1/3 cup red onion, thinly sliced
• 2 tbsp coarse sea salt
• 1 tbsp sugar

Preparation

Step 1

1. Pack the jalapeños in a glass jar.
2. In a saucepan, add the rest of the ingredients and simmer for about 5 minutes. 3. Pour the hot pickling liquid over the jalapeños and let it rest for a few hours. Shake it up a little so that the peppercorns are evenly distributed.
4. For a crunchy bite, you can start nibbling on them within a few hours. As for softer texture, let this sit for 4-5 days.
5 .Keep refrigerated for up to two months or can it according to jar manufacturer’s instructions.