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Pickled Cherry Peppers

3-lb cherry peppers
3-tbsp dill seeds
3-tbsp coriander seeds
30-black peppercorns
18-whole cloves
3-cups white vinegar
1/3-cup salt
12-cloves garlic, smashed
Home canned pickled cherry peppers

Rinse peppers and let dry completely
Cut off the stems near the bases
Cut a slit lengthwise down each pepper
Place three 1-litre canning jars on rack in boiling water canner
Bring to a boil; remove jars
Equally pack peppers into hot jars, packing up to shoulder
Add 1/3 of each of the coriander, peppercorns and cloves into each jar
In saucepan, bring vinegar, salt, garlic, and 3-cups of water to a boil
Reduce heat and simmer for 3 minutes
Strain out garlic with a sterilized sieve and pour vinegar mixture into each jar leaving 1/2-inch headspace
With a sterilized spoon, push down on the peppers to release any air from inside the peppers
Screw on lids the invert jars for 2 minutes, shaking occasionally
Lay each jar on its side and roll back and forth
Set upright and invert, repeat several times
With lid right side up, remove lid
With the sterilized spoon, again press down on the peppers to remove any air inside
Top up with remaining vinegar mixture, if none left, top up with equal parts vinegar and boiled water, leaving 1/2" headspace
Screw on lids lightly
Place jars in canner, cover with water and bring to a boil
Process for 15 minutes
Remove jars and let cool, undisturbed for 24 hours
Check for proper seal; refrigerate any that hasn't sealed properly

Makes three 1-litre jars