These easy, cold-packed pickled pepper rings are made using the refrigerator and have a sweet and spicy tang to them. They are so good in sandwiches or on salads.
I love how easy these were to make with garden-fresh ingredients. Such a great way to preserve and enjoy peppers.
Prep Time: 30 Mins
– 1 tsp. pickling salt – You must use this or it could be too salty! – 3 cups of distilled white vinegar – 2 tablespoons granulated sugar – 8 cups of filtered, or spring water for best results – Garlic – 18 cloves – Peppercorns -3 tsps. – Mustard Seeds 3 tsps. – Fresh dill- 6 large sprigs – 6 Jalapenos – 6 large Cubanol peppers
Active Time: 21 days
1. Allow brine to cool completely before filling the jars. If you add hot water to the peppers they will soften and get mushy.
Be sure to use gloves to cut peppers. Do not touch your face, eyes, etc. The oils in capsaicin are very powerful and can burn you. If you do get pepper oil on your hand rinse them with water and soak the area with whole milk.
SWIPE UP FOR THE FULL Homemade Cold-Packed Peppers Recipe