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Pickled Hot Wax Peppers



Ingredients

  • As many peppers that will fit into your vessel

  • 3 T Salt

  • 2 T Sugar

  • 3 C Distilled white vinegar

  • 2 C of Water

  • Four cloves Garlic

  • 1 T coriander seed


Directions

  1. Slice your peppers in quarter inch rounds or leave the whole. Fill your jar as tightly packed with pickling peppers as possible with the garlic and coriander seeds

  2. Add water, vinegar, sugar ,salt to a medium sauce pot and bring just to a low boil, dissolving all the salt and sugar.

  3. Carefully pour the hot liquid into your jar alsot to the brim or just below, submerging the peppers completely

  4. Place the canning lid on top while liquid is still hot, the cap will pop when sealed properly, then you can put the run on. Make sure to let them cool before opening or refrigerating.

Enjoy with your favorite meats, cheese, hot dogs, whatever really. Out of the jar late at night I find is best.







 
 
 

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