Spicy pickled peppers — not canned

Spicy pickled peppers — not canned Recipe

By Tammy Algood Published: September 1, 2014

• Yield: 1 quart

Ingredients

• 4 cups white wine vinegar
• 2 tablespoons honey
• 2 teaspoons black peppercorns
• 2 teaspoons whole cloves
• 2 bay leaves
• 1/4 teaspoon pickling salt
• 1 pound jalapeno or Fresno peppers stems left on

Instructions

1. Place the vinegar, honey, peppercorns, cloves, bay leaves and salt in a medium saucepan over high heat. Bring to a simmer and reduce the heat to low for 10 minutes.
   
2. Add the peppers to the simmering liquid and increase the heat to high. Bring to a boil, then reduce the heat to low and simmer 5 minutes.
   
3. Remove from the heat and allow to cool to room temperature. Transfer to a quart container and refrigerate. Store at least three days before using. Peppers will keep in the refrigerator up to six weeks.