Pickled Cherry Bomb Peppers
These delicious pickled cherry bomb peppers are easy to make and will keep in the refrigerator for months (although they probably won't last that long!)
- 1 lb cherry bomb peppers washed and dried
- 4 cloves garlic peeled
- 6 ea black peppercorns 3 per jar
- 1 tsp pickling spice
- 4 bay leaves
- 2 Tbsp cane sugar organic preferred
- 1 tsp salt pickling
- 2 C. vinegar
- 1 C. water
Place water, vinegar, salt and sugar in a pot and bring to a simmer, then turn off and allow to cool.
Use a paring knife or kitchen scissors - trim the excess stem from your peppers and set aside. Slice 1 large or 2 smaller yellow wax peppers into thin rings and set those aside too.
Place the cherry bomb and yellow wax peppers in your jar. Approx. one lb of peppers will fit between 2 pint wide mouth canning jars. Pack tightly.
To each jar, add 2 cloves garlic, 3 whole peppercorns, 1/2 tsp pickling spice and 2 bay leaves.
Pour cooled liquid over the peppers to 1/2 inch of the lip of the jar. Wipe rims. Apply seals and bands. Refrigerate for 24 hours before enjoying.
If canning in a water bath:
Prepare waterbath, jars and lids prior to step #1.
After applying seals and bands, process in a waterbath for 15 minutes.