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.