“These are a mix of sweet cherries, hot jalapenos, real hot ghost chilis, serrano's, and and mild pepperoncini's. Toss in your favorites.”
READY IN:
40mins
SERVES:
60
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim pepper stems. Divide peppers, garlic, bay leaves, and peppercorns among 2 quart-size sterilized glass jars.
  2. 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.

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