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).