Franny’s Pickled Peppers

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I discovered this recipe in Franny’s Cookbook and it’s a wonderful way to preserve the surplus of peppers from the garden.  I use a mix of peppers, whatever is ripe in the garden at the time. Sometimes they are red, sometimes green, sometimes a mix.  I grow jalapeño’s, poblano’s,  banana peppers and then some. I’ve modified the recipe instructions a bit for my kitchen, but it is essentially the same recipe you will find in the book.  These pickled peppers, stored in beautiful jars make  welcome gifts for family and friends.  Be careful who you give them to, they tend to want more.

Pickled Peppers

 

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Ingredients

• 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

Instructions

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.

Notes

*Use rubber gloves to handle the peppers to keep the oils from seeping into your hands and burning them.

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