Pickled Peppers

Name: Pickled Peppers
Ingredients: 1 Tablespoon Mustard Seeds; 1 Tablespoon Coriander Seeds; 1 Tablespoon Fennel Seeds; 1 Tablespoon Peppercorns; 1 Tablespoon Cumin Seeds; 1 Tablespoon Thyme; 2 leaves Bay Leaf (optional); 8 cups White Wine Vinegar; 8 cups Water; 4 cups Sugar; 1/2 cups Salt; 10 cups Peppers, Or More; 1 cup Carrot, Peeled, And Thinly Sliced; 1 cup Red Onion, Thinly Sliced; Dill Or Other Fresh Herbs (optional)

15 ingredients

6 steps

Ingredients

1 Tablespoon Mustard Seeds
1 Tablespoon Coriander Seeds
1 Tablespoon Fennel Seeds
1 Tablespoon Peppercorns
1 Tablespoon Cumin Seeds
1 Tablespoon Thyme
2 leaves Bay Leaf (optional)
8 cups White Wine Vinegar
8 cups Water
4 cups Sugar
1/2 cups Salt
10 cups Peppers, Or More
1 cup Carrot, Peeled, And Thinly Sliced
1 cup Red Onion, Thinly Sliced
Dill Or Other Fresh Herbs (optional)

Directions

1

1. Toast the dried spices in a saucepot for about 2 minutes, until they begin to exude their aroma, stirring all the while.
2

2. Add the liquids, sugar and salt, and bring to a boil.
3

3. Turn off the heat and let steep for 1/2 hour.
4

4. Pack the vegetables into mason jars along with any additional herbs.
5

5. Pour the liquid over peppers and any desired vegetable counterparts (sliced red onion, garlic, sliced carrots, etc.).
6

6. Store in the refrigerator for 6 months or process the jars in a hot water bath and store them on the shelf.