Rebecca Tidwell’s Hot Pickled Peppers

Rebecca suggested making hot pickled peppers last fall when I was lamenting what to do with my huge crop. They are super easy, super good and will keep indefinitely.

Pack a variety of small hot peppers loosely into a jar with a tight fitting lid. Cover with cider vinegar and store in the fridge. Peppers are ready after about 2 weeks and will keep indefinitely if they are well submerged in the vinegar.

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