Franny’S Pickled Peppers

1. 1

   Combine the peppers, vinegars, sugar and salt in a 5 quart pan. Bring to a simmer, add the honey and stir to dissolve.

2. 2

   Remove from heat and cool to room temperature.

3. 3

   Transfer to jars, cover with the brine, place the lids tightly on the jars, and store in the refrigerator for 1 week.

4. 4

   The peppers will keep, tightly covered, in the refrigerator for up to one year.

5. 5

   Note: *Use rubber gloves to handle the peppers to keep the oils from seeping into your hands and burning them.

* Per serving · 4 servings · Values may vary.

No additional tips available.