– makes about 1.5 pints
- 1 Cup Distilled White Vinegar
-1 Cup Water
- 1Tbs Kosher/Pickling Salt
- ½ lb Hot Peppers
BEWARE THESE ARE HOT! You may want to wear latex/rubber gloves when cutting and handling. Combine water, vinegar, and salt in a pot over high heat and bring brine to a boil. Slice the hot peppers into discs or slivers (seeds included). Pack the peppers into the jar(s). Pour the hot brine over the peppers until covered. Let cool on the counter and then keep in the refrigerator. Will keep for 1 month. Options: Add crushed garlic, add sweetener (honey or sugar), add Bell Peppers too!