Commander's Pickled Peppers

Name: Commander's Pickled Peppers
Ingredients: 1 cup vinegar, cane; 12 cup white sugar; 2 tablespoons shallots, sliced (approximately 1); 8 garlic cloves, chopped; 1 12 tablespoons kosher salt; 2 teaspoons coriander seeds, whole; 2 cups water; 1 12 lbs banana peppers (other sweet peppers OK, large ones); 2 ounces cayenne (other hot peppers OK)

9 ingredients

9 steps

Ingredients

1 cup vinegar, cane
12 cup white sugar
2 tablespoons shallots, sliced (approximately 1)
8 garlic cloves, chopped
1 12 tablespoons kosher salt
2 teaspoons coriander seeds, whole
2 cups water
1 12 lbs banana peppers (other sweet peppers OK, large ones)
2 ounces cayenne (other hot peppers OK)

Directions

1

Sterilize 2 mason jars.
2

Combine first 7 ingredients and bring to a boil in a large saucepan.
3

Cut 2 slits in each pepper and arrange in jars.
4

Pour hot liquid into jars.
5

Tap each jar lightly to ensure pickling liquid gets into all the peppers.
6

Place lids loosely on jars and process for 15 minutes in a boiling water bath.
7

Tighten lids and let cool.
8

Check seal.
9

Allow 2 weeks to cure before eating.