Pickled Hungarian Wax Peppers Food

HOMEMADE QUICK PICKLED HOT PEPPERS - NO CANNING REQUIRED!

Steps:

• Thoroughly wash and scrub all the peppers under cool running water.
• Clean and sterilize your quart sized jar.
• Using a sharp knife, remove and compost the pepper hulls, then slice all the peppers into rings
• Set 1/2 cup of filtered water to boil, either in a tea kettle or a saucepan.
• Measure out three tablespoons of kosher or pickling salt and pour it into your quart sized jar.
• Measure out and add the flavorings listed above to the jar as well.
• Once the water is boiling, pour it into the jar and stir vigorously with a spoon until the salt dissolves and everything is mixed.
• Pack the sliced peppers carefully into the jar, pushing them down gently after each addition. Keep filling the jar until you reach the neck of the jar.
• Pour clean, filtered water slowly into the jar until all the peppers are covered. Cover the jar tightly with the lid and keep in the refrigerator for at least a day before enjoying.

PICKLED PEPPERS

Steps:

• In a small, dry skillet over medium heat, toast cumin and coriander seeds until fragrant and lightly darkened, 2 to 3 minutes.
• Pack peppers, garlic, toasted seeds, peppercorns, and bay leaves into a large resealable jar with a lid, or a few smaller jars. In a saucepan, bring vinegar, 1 cup water, sugar, and 1 tablespoon salt to a boil, stirring until salt and sugar have dissolved. Pour over peppers, leaving 1/4 inch space at tops of jars but fully submerging peppers (if they're not, top off with a 2-to-1-ratio mixture of vinegar and water). Cover and refrigerate at least 3 days and up to 1 month, or follow our canning instructions and store at room temperature up to 1 year.