Hot Pickled Peppers

Name: Hot Pickled Peppers
Yield: Makes 4 Quarts
Cuisine: United States
Ingredients: 1½ quarts white vinegar; 1 garlic clove, peeled, per jar; long slices of carrot (optional); mixed hot peppers; 1 large or 2 medium onions, peeled and chopped (1½ cups); 2 tablespoons (⅛ cup) mustard seeds (if you like them very hot; if not, use ⅛ cup celery seeds); 3 cups water; ½ cup pure salt

Preparation info

Makes
4 Quarts

Difficulty
Easy

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

About

Bunky Chinnis of Ravenel, South Carolina, south of Charleston, grows jalapenos, banana peppers, and cayennes in his summer gardens, then puts them away as they mature. This is my version of his pickling recipe, which you can divide in half without fear of failure.

Ingredients

mixed hot peppers
long slices of carrot (optional)
1 garlic clove, peeled, per jar

Americas
United States
Charleston
Preserve
Summer
Gluten-free
Vegan

Method

Pack 4 sterilized quart jars, or an equivalent, with mixed hot peppers. (Wear rubber gloves while working with the peppers.) Add some long slices of carrots to the jar for color and diversity if you wish. Add the garlic. Mix the ingredients for the pickle and boil in a nonreactive pot for 30 minutes, c