Pickled Hot Peppers

Ingredients and Weight:

• Hot peppers, mixed (jalapeños, serranos, cayenne): 2 pounds
• Distilled white vinegar: 2 cups
• Water: 1 cup
• Pickling salt: 1/4 cup
• Garlic cloves, peeled and sliced: 1 head
• Dill sprigs: 1 bunch
• Bay leaves: 6
• Black peppercorns: 1 teaspoon

Preparation Time:

30 minutes

Cooking Time:

None

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Wash and dry the hot peppers. Remove the stems and seeds. Cut the peppers into thin slices.
2. In a large saucepan, combine the vinegar, water, pickling salt, garlic, dill, bay leaves, and peppercorns. Bring to a boil over medium heat, stirring occasionally.
3. Reduce the heat to low and simmer for 5 minutes.
4. Add the hot pepper slices to the saucepan and press them down to submerge in the liquid.
5. Remove from the heat and let cool for 15 minutes.
6. Transfer the pickled peppers to a sterilized jar. Pour the remaining liquid over the peppers, filling the jar to the top.
7. Seal the jar and store in the refrigerator for at least 24 hours before serving.

Nutritional Information:

Per 1/4 cup serving:

• Calories: 15
• Fat: 0g
• Carbohydrates: 3g
• Protein: 1g
• Sodium: 240mg

Dish Characteristics:

• Tangy and spicy
• Crisp and refreshing
• Perfect as a condiment or appetizer

User Comments:

• "These pickled hot peppers are the perfect balance of heat and flavor."
• "I love the addition of dill and garlic; it gives them a unique twist."
• "I used these peppers on my tacos, and they were a game-changer!"
• "They're so easy to make and last for a long time in the refrigerator."
• "I highly recommend these pickled hot peppers to anyone who loves a little spice in their life."

Special Precautions and Tips:

• Wear gloves when handling hot peppers to avoid skin irritation.
• Use sterilized jars to prevent spoilage.
• If you want a milder flavor, remove the seeds from the peppers before slicing.
• The pickled peppers will keep for up to 6 months in the refrigerator.