- 8 cloves garlic, crushed, peeled
- 1 tbsp whole black peppercorns
- 8 allspice berries
- 2 bay leaves, torn in half
- 2 lb hot peppers
- 1 1/2 cups apple cider vinegar
- 1 cup white wine vinegar
- 2 1/2 cups water
- 2 tbsp kosher salt
- 2 tsp white sugar
- 1/4 cup olive oil
Divide the garlic, black peppercorns, allspice berries and bay leaves equally between four pint mason jars. Cut your peppers into rounds, or if pickling whole, slice a slit length-wise down the pepper. Stuff the jars full of peppers.
Combine the vinegars, water, salt and sugar in a sauce pan. Bring to a boil. Whisk to dissolve salt and pepper.
Divide the vinegar solution among the four jars, filling to 1/2” below the rim. Top each jar with a tablespoon of olive oil. Cover the jars with two piece lids.
Process the jars for 10 minutes in a boiling water bath. Store for three weeks before eating. Refrigerate after opening.
Recipe Provided by 2017 All Things Barbecue, Inc.