Hot-Sweet Cherry Peppers

Name: Hot-Sweet Cherry Peppers
Yield: Makes about 4 pint jars
Cuisine: Georgian
Ingredients: 2 pounds hot cherry peppers (about golf ball sized); 4 cups distilled white vinegar (5% acidity); 1 teaspoon whole black peppercorns; Pickle Crisp (optional; ⅛ teaspoon per jar); 1 cup sugar; 2 tablespoons pure kosher salt; 1 tablespoon fennel seeds; 1 tablespoon coriander seeds

Preparation info

Makes about
4
pint jars

Difficulty
Easy

Appears in

Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

About

If you can keep yourself from eating whole jars of these straight from the fridge—they’re not candy-sweet like store-bought pickled peppers, but they do have a druggy, addictive quality—try them on sandwiches or chopped up and tossed into stir-fries.

Ingredients

2 pounds hot cherry peppers (about golf ball sized)
4 cups distilled white vinegar (5% acidity)
1

Asia
Georgia
Preserve
Gluten-free
Vegan
Summer
Spicy

Method

Prepare for water-bath canning: Wash the jars, keep them hot in the canning pot, and put the flat lids in a bowl. (details.)

Use a paring knife to cut out the top stem and cap off each pepper, and scrape out most of the seeds from the inside of the pepper.

In a large saucepan, combine the vinegar, 1 cup water, the sugar, salt