Pickled Peppers
  • 8 ounces of Mixed peppers of your choice*
  • 1 Cup White Wine Vinegar
  • ½ Cup Apple Cider Vinegar
  • 2½ Teaspoons of Honey
  • ¼ Teaspoon of Balsamic Vinegar
  • ¼ Cup Sugar
  • 1 Tablespoon Salt
  • 1 ounce Small Hot Peppers such as Habanero or Thai Bird, seeded
  1. Combine the peppers, vinegars, sugar and salt in a 5 quart pan. Bring to a simmer, add the honey and stir to dissolve.
  2. Remove from heat and cool to room temperature.
  3. Transfer to jars, cover with the brine, place the lids tightly on the jars, and store in the refrigerator for 1 week.
  4. The peppers will keep, tightly covered, in the refrigerator for up to one year.
*Use rubber gloves to handle the peppers to keep the oils from seeping into your hands and burning them.
Recipe by Monica's Table at https://www.monicastable.com/fall-in-the-back-yard/