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This post illustrates a very easy and delicious way to pickle the various hot peppers that I’ve harvested. The brine consists of heating in a sauce pan the following: 3 cups white vinegar, 2 cups water, 2 tbsp salt, and 1 tbsp sugar. The brine doesn’t need to boil rather simply get hot enough to dissolve the granules. Admittedly, I didn’t wait until all was dissolved, so I have a bit of granules in my pickling jar but no big deal. I also toss 1 clove of minced garlic into the jar, which adds great flavor. Keep it refrigerated and the peppers will taste better and better over time.
Keep in mind, I’m not “canning”, which means the peppers could be stored at room temperature until opened. Instead, I’m simply making a brine, so the peppers will hang out in the refrigerator from the very beginning.