Refrigerator Pickled Hot Peppers
- 2 quarts of water
- 1 cup white vinegar
- 1/2 cup pickling salt
- 2 to 3 lbs. of hot peppers
- 3 gloves of garlic or more according to taste
Wash jars and the lids - set aside
Measure the water, vinegar and salt into a 3 quart sauce pan and stir until salt is dissolved. Bring to a simmer.
Wash and dry the peppers and cut however you like - smaller slices means more will fit into the jars.
Peel the garlic cloves.
Divide the peppers and garlic evenly between the jars, pressing down to fill in spaces.
Carefully pour in the brine, make sure that the peppers are completely covered.
Screw on the lids and leave at room temperature for 2 or 3 days and then store in the refrigerator.
They can be eaten fairly quickly, but are best after sitting at least a month. They will keep for several months in the fridge.