Pickled Hungarian Wax Peppers

I have too many of these hungarian wax peppers to eat fresh:

—but too few to go into extreme canning mode, so I made one petite pint of pickled peppers.

Pickled Hot Pepper Strips
from Summer in a Jar: Making Pickles, Jams and More
A. Chesman

1 cup white vinegar
1/2 cup water
1 garlic clove
1/2 teaspoon mustard seeds
1/2 teaspoon pickling salt
2 cups hot peppers, seeded and cut into strips

In a nonaluminum saucepan, heat 1 cup white vinegar and 1/2 cup water for each pint of peppers. Into each hot, sterilized pint jar, place 1 garlic clove, 1/2 teaspoon mustard seeds, 1/2 teaspoon pickling salt, and 2 cups hot pepper strips, leaving about 1/2 inch head space. Fill with the hot brine, leaving 1/2 inch head space. Be sure to remove any air bubbles that are trapped inside the jar. Seal. Process in a hot water bath for 5 minutes. Adjust seals if necessary. Let cool undisturbed for 12 hours. Store in a cool, dry place.

As you can see in the picture, I put 1/2 teaspoon of pickling spice in there, too. Probably will taste strange, but I’m just trying it out.

Tagged as: home preserving