My very first veggie harvest yet has been from my yellow hot pepper plant – I have three peppers harvested at 2.5″-3″ in length, and another two more currently growing on the same plant!

I’ve decided the first harvest will be for pickling. I’m hoping by the time the next peppers are ready, I’ll have some tomatoes to make a spicy sauce with! For now, here’s how to make sweet and spicy pickled peppers using apple cider vinegar.

What you need

In a small, sanitized mason jar:

  • 3 small hot peppers, sliced thinly
  • 2 large or 3 medium cloves garlic, peeled and smashed
  • ½ cup apple cider vinegar
  • ½ cup water
  • 1 tbsp black peppercorn
  • 1 tbsp maple or agave syrup
  • ½ tbsp cumin seed
  • 2 pinches salt

Add hot peppers, smashed garlic, peppercorn and cumin to the mason jar.

In a saucepan on medium heat, mix vinegar, water, syrup, and salt and bring to a near-boil until the syrup dissolves. Remove from heat, and pour over the hot pepper mix.

Allow final mixture to cool, then seal. Refrigerate for 1-3 days to allow the mix to fully acquaint.

Keep for up to one month! Enjoy on crackers, burgers, or however you please! Let me know in the comments what you would add this to.

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