Novice pickle makers will feel accomplished by making these sweet and hot dilled pickled peppers! A great way to preserve summer's bounty of peppers to enjoy all year long.
Keyword pickles, pickled peppers, dilled, fire and ice
Author Wendy Perry
Ingredients
4cupswhite vinegar
4cupswater
4cups sugar
8cupsassorted peppers*
2cupsgarlic cloves
fresh dill springs
4tablespoonsdill seed,crushed
4tablespoonsblack peppercorns,divided
4teaspoonssalt,divided
4teaspoonscrushed red pepper,divided
Instructions
Heat vinegar and water to low boil. Add sugar and stir to dissolve.
Poke holes in smaller peppers with toothpick. Pack peppers, garlic and dill sprigs into quart jars. Add 1 tablespoon dill seed and peppercorns, and 1 teaspoon of salt and crushed red pepper to each jar.
Ladle warm brine over peppers. Cover and shake well.
Refrigerate up to 2 months. Best if made several days before first use. Or, process for pantry shelves.
Notes
*Leave smaller peppers whole and slice others into strips.