2 cups white vinegar
1 cup cider vinegar
1 1/4 cups sugar
4 whole large garlic cloves
1 teaspoon mustard seed
1/2 teaspoon celery seed
4 bell peppers, seeded and cut into 1/2-inch thick half-moons
4 hot peppers (serrano, habanero, jalapeño, etc.) scored, but left whole
- Sterilize four pint jars.
- Bring vinegars, sugar, garlic cloves, mustard seed and celery seed to a rolling boil. Place the bell peppers in hot jars, insert one hot pepper into each jar and spoon one garlic clove into each jar.
- Pour in the hot pickling juice, bringing liquid to within a half-inch of the top. Wipe the rim of the jar with a damp cloth to ensure it is clean, then top with the lids and screw on the bands to “fingertip tightness.”
- Allow the jars to cool at room temperature and place in the refrigerator for a minimum of 2 weeks for maximum flavor.
Servings: 32. Serving size: 1/4 cup. Per serving: 39 calories, 0.2 g protein, 0.1 g fat, 9.1 g carbohydrates, 0.4 g dietary fiber, 2 mg sodium, 8.3 g sugars
Sandra Hall, Wise Electric Cooperative