Pickled hot peppers
Source: Gemini Ingredients: - 2 cups hot peppers of your choice - 2 garlic cloves, peeled - 1 cup white vinegar - 1 cup water - 1 TBSP kosher salt - 1 TBSP sugar Instructions: Slice the two cups of hot peppers and pack them into a clean jar with two peeled garlic cloves. In a saucepan, bring one cup of white vinegar, one cup of water, one tablespoon of kosher salt, and one tablespoon of sugar to a boil. Pour the hot liquid over the peppers, let the jar cool to room temperature, and then seal and refrigerate it for at least 24 hours before serving. Note: Because this is a quick pickle recipe, they need to be stored in the fridge, not on shelf (they are not properly canned).
