Pickled Cherry Peppers

Pickled Cherry Peppers

from tasteofartisan.com
Appetizer
21 min
6 servings

Ingredients

  • 10cherry peppers
  • 1 clovegarlic
  • 1 tspblack peppercorns
  • 1 smallbunch cilantro
  • 1bay leaf
  • 1 ½ cupswhite wine vinegar
  • ¼ cupwhite balsamic vinegar
  • 1 cupwater
  • 1 tspcoarse salt
  • 2 tspwhite sugar

Directions

  1. 1

    Wash and dry the peppers and put them in a glass jar. You can also use any non-reactive storage container. If you want your peppers de-seeded and de-veined, and cut into pieces, do it now. You can mix and match cut and whole peppers in the same jar, or store them separately.

  2. 2

    Peel the garlic clove, cut it in half and add it to the cherry peppers along with the black peppercorns, cilantro and the bay leaf.

  3. 3

    In a small saucepan, combine the vinegars, water, salt, and sugar. Bring to a boil and let it cook for 1 minute. Remove the liquid mixture from the heat and immediately pour over the peppers. 

  4. 4

    Let the contents of the jar cool completely at room temperature, then cover and refrigerate for 1 week. The peppers will be ready for eating after 1 week and will store in a fridge for up to 2-3 months.