Pickled Peppers

Ingrédients

• 12 cups fresh garden peppers, cored, seeded and cut into strips or slices
• 1 large red onion, cut into half-moon thin slices
• 8 large garlic cloves slightly smashed but left whole
• 2 1/2 cups white vinegar
• 2 cups cider vinegar
• 4 cups water
• 1/2 cup granulated sugar
• 5 tablespoons kosher salt
• 4 tablespoons whole black peppercorns
• 1 tablespoon coriander seeds
• 1 teaspoon star anise seeds or one whole star anise pod
• 2 teaspoons juniper berries
• 1 teaspoon celery seeds
• 3 bay leaves

Préparation

1. 1

   Slice all of the peppers and onions and mix together with the garlic in a large bowl. Press into four sterilized quart-sized mason jars.

2. 2

   Heat all of the brine ingredients in a large sauce pan and boil for five minutes.

3. 3

   Pour the liquid into each jar, filling to within ½ inch from the top.

4. 4

   Cover each tightly, and boil jars for ten minutes in a hot water bath to seal, or refrigerate and eat within one month.

5. 5

   For more specific canning instructions, visit FreshPreserving.com.