You can use any variety you have on hand. Pepperoncini, Shishito, Jalapeno and Capperino are some of our favorites.
This recipe is for 1 quart size jar. Scale up depending on how many peppers you want to pickle.
| Ingredients | |
|---|---|
| 2 cups | white wine vinegar |
| 3 cups | peppers of choice |
| 2 tbsp | sugar |
| 1 tbsp | salt |
| 2 | bay leaves |
| 2 | garlic cloves |
| 1 tsp | each of fennel seeds, black peppercorns, coriander seeds, mustard seeds |
Add all of the ingredients to a pot, bring to a boil and simmer for 5 minutes.
Wash your jar in hot soapy water, then pour the peppers and liquid into the jar, making sure the liquid covers the peppers.
Close your jar and place in the fridge once cooled.
The peppers should be ready within a week. The longer they sit the more pickled they will be.
Keep refrigerated and eat within 6 months.
