Using sweet brine instead of sour tempers the heat of hot peppers in these sweet pickled peppers.
- 2 pounds hot peppers, sliced or halved (about 8 cups)
- 3 cups distilled white vinegar, or cider vinegar
- 3 cups water
- 1 1/2 cups sugar
- 1 tablespoon plus 1 teaspoon sea salt
- Step 1
- Place a large bowl of ice water next to the stove. Bring a large pot of water to a boil in a large pot. Add half of the peppers, cover, return to a boil and cook for 2 minutes. Use a slotted spoon to transfer the peppers to the ice water to cool. Repeat with the remaining peppers. Drain the cooled peppers and divide among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids.
- Step 2
- Combine vinegar, 3 cups water, sugar and salt in a large saucepan. Bring to a boil and stir until the sugar and salt dissolve. Boil for 2 minutes. Remove from the heat.
- Step 3
- Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the peppers completely. (Discard any leftover brine.)
- Step 4
- Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.
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