Honey Dill Pickled Peppers
Fills 2 32 oz. mason jars.
Ingredients and Necessities
- Enough peppers of your choosing to fill 2 32 oz mason jars to the top. Jalapenos work well, but I usually use a mix of whatever I have in my garden (banana, cayanne, habanero, etc.).
- 3 cups white vinegar
- 2 cups water
- 4-6 tbsp honey
- 1.5 tbsp pure granulated canning salt
- 1 tsp black pepper
- 1 tsp dill
- 2-5 garlic Cloves
- 2 32 oz. mason jars
Cooking Time
<1 hour.
Step 1 - Sterilize the Jars
Wash the jars, lids and bands in hot soapy water, and rinse well. Next, in a large pot of water, boil the each for around 10 minutes. Remove and set aside.
Step 2 - Pepper Prep
Thinly slice your peppers into rings.
Step 3 - Boil the Brine
Combine the white vinegar, water, honey, salt, black pepper, canning salt, dill and garlic in a large pot. Bring to a simmer.
Step 4 - Add the Peppers
Add the peppers to your simmering brine. Bring back to a simmer then turn off heat.
Step 5 - Move To Jars
First move the peppers from the brine to the jars with a slotted spoon. Once the jars are topped with the peppers, funnel the brine into the jars. Leave a 1 inch gap between the top of the jars and the top of the brine.
Step 6 - Set
Put the lids on the jars and tighten. The peppers will be pickled and ready to eat within 1-2 hours, but taste best after a week in the brine. So put them in your fridge and be patient.
Enjoy.