Pickled Peppers

1. 1

   1. Toast the dried spices in a saucepot for about 2 minutes, until they begin to exude their aroma, stirring all the while.

2. 2

   2. Add the liquids, sugar and salt, and bring to a boil.

3. 3

   3. Turn off the heat and let steep for 1/2 hour.

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   4. Pack the vegetables into mason jars along with any additional herbs.

5. 5

   5. Pour the liquid over peppers and any desired vegetable counterparts (sliced red onion, garlic, sliced carrots, etc.).

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   6. Store in the refrigerator for 6 months or process the jars in a hot water bath and store them on the shelf.

* Per serving · 4 servings · Values may vary.

No additional tips available.