Ingredients
Units
Scale
- 1 pound hot peppers
- 3 cups apple cider vinegar
- 2 cups water
- 3 cloves garlic, peeled and smashed
- 3 teaspoons of kosher salt
Instructions
- Measure vinegar, water, and garlic into a small saucepot and put on medium heat
- Bring to a boil.
- Trim the stems off and slice peppers into rings. (I cut the rings about 1/2″ wide)
- Fill hot jars with the pepper assortment, making sure to leave 1/4″ of headspace.
- Once all the peppers are in you can add a teaspoon of kosher salt add a little sugar (up to you).
- Ladle the hot picking liquid into the jars.
- Add your garlic.
- Fill the liquid to cover the peppers maintaining the 1/4″ of headspace.
- Give the jars a light tap to get the air bubbles out.
- Grab a towel and give all the jar rims a quick wipe to remove any debris that may interfere with sealing.
- Place sealed jars into a water bath canner, according to your canner’s directions.
- Bring water to a boil and process for 5 minutes.