Ingredients
- Enough to fill one 28 oz jar Fresh peppers
Use jalapeños, serranos, cowhorn peppers, wax peppers, or a mixture; slice into rings
- 1 cup Water
- 1 cup White vinegar
- 2 tablespoons Salt
- About 1 tablespoon Garlic
Minced or thinly sliced
- About 10 Black peppercorns
- 1 tablespoon Honey
Adjust to taste
Instructions
Prepare the jar
Pack the sliced peppers tightly into a clean 28 oz jar.
Add the garlic and black peppercorns directly to the jar.
Make the brine
Combine the water, vinegar, salt, and honey in a small saucepan.
Heat gently, stirring until the salt and honey are completely dissolved.
Fill and chill
Carefully pour the hot brine over the peppers, leaving a little space at the top.
It is normal if a small amount of brine does not fit.
Let the jar cool, then cover and refrigerate.
For the best flavor, wait at least 24 hours before eating.
> Keep the pickled peppers refrigerated.
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