Spicy Pickled Peppers

Name: Spicy Pickled Peppers
Ingredients: 4 cups white wine vinegar; 2 tablespoons honey; 1 teaspoon juniper berries; 1 teaspoon whole cloves; 2 teaspoons black peppercorns; 2 dried bay leaves; 3/4 pound Fresno chiles (red jalapeno peppers), rinsed, stems left on

7 ingredients

6 steps

Ingredients

4 cups white wine vinegar
2 tablespoons honey
1 teaspoon juniper berries
1 teaspoon whole cloves
2 teaspoons black peppercorns
2 dried bay leaves
3/4 pound Fresno chiles (red jalapeno peppers), rinsed, stems left on

Directions

1

Combine the vinegar, honey, juniper berries, cloves, peppercorns, and bay leaves in a medium saucepan and bring the liquid to a simmer over high heat.
2

Reduce the heat and simmer the brine for 10 minutes to meld the flavors.
3

Add the chiles and increase the heat to high to return the brine to a boil.
4

Reduce the heat and simmer the chiles until they soften slightly but still hold their shape, 4 to 6 minutes.
5

Turn off the heat and set the chiles aside to cool in the brine.
6

Use the chiles, or transfer them, along with the brining liquid, to an airtight container and refrigerate for up to several weeks.