Pickled hot peppers
These balanced and bright pickled peppers enhance absolutely everything! Add them to eggs, pizza, pasta, sandwiches… anything really!
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Cooking tools:
- Mason jar
- Canning pot
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Whisk
- Measuring spoon
- Stove
- Glove
- Refrigerator
Ingredients
- Garlic cloves, 2 per jar
- Four-peppercorn blend, 8 to 12 per jar
- Allspice berries, 1 per jar
- Dried oregano, ½ tsp per jar
- Dried thyme, ½ tsp per jar
- Bay leaves, 3 to 4 per jar
- 2 lb (about 8 cups) mild banana peppers (mix of colours)
- 1 lb (about 4 cups) hot banana peppers (mostly red)
- 3/4 cup (12 tbsp) Stefano extra virgin olive oil, 1 tbsp per jar
- 500 ml (2 cups) white wine vinegar
- 625 ml (2½ cups) apple cider vinegar
- 1 1/4 l (5 cups) water
- 75 ml (5 tbsp) kosher salt or pickling salt
- 110 g (½ cup) brown sugar
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