Spicy Pickled Peppers Food

SWEET AND SPICY PICKLED MINI PEPPERS

Steps:

• Add all of the sliced mini peppers to an 8-ounce jar.
• Into a small-size saucepan over medium-high heat, add white wine vinegar, water, sugar, sea salt, and crushed red pepper flakes. Bring just to a boil then remove from heat.
• Pour the vinegar mixture into the jar with the sliced peppers.
• Seal the jars with a lid or plastic wrap, and let cool to room temperature.
• Refrigerate for at least 24 hours before serving.

SPICY PICKLED PEPPERS

Steps:

• Combine the vinegar, honey, juniper berries, cloves, peppercorns, and bay leaves in a medium saucepan and bring the liquid to a simmer over high heat. Reduce the heat and simmer the brine for 10 minutes to meld the flavors. Add the chiles and increase the heat to high to return the brine to a boil. Reduce the heat and simmer the chiles until they soften slightly but still hold their shape, 4 to 6 minutes. Turn off the heat and set the chiles aside to cool in the brine. Use the chiles, or transfer them, along with the brining liquid, to an airtight container and refrigerate for up to several weeks.

PICKLED HOT PEPPERS

Steps:

• Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
• Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
• Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.