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A Pack of Pickled Peppers


Pickled hot peppers are a great addition to your fridge. Perfect for topping on burgers and sandwiches. Another great use I love is to toss some in with skillet dinners. Just as you would a capper or olive it really pumps up the flavour with a poultry or pork dinner. 

Hot Pickled Peppers

2lbs Hot peppers (any heat level or variety) 

1 1/4 cup water  

2 cups white vinegar 

1 1/2 tbsp sea salt  (use a fine salt)

3/4 tbsp white sugar  

Clean and slice peppers into rings. 

Pack your sliced peppers into clean jars.  


In a saucepan whisk water, vinegar, salt and sugar until dissolved and comes up to a boil.  

Pour over peppers and seal jars.  

Allow to cool to room temp and then refridgerate.  

Could not be any simpler.  

Just in time for the holidays smack a bow on it for a quick secret Santa gift. Or included in a pretty culinary basket. 

Mid November Round Up

November Goals