If you are a fan of hot peppers I think you will really like this hot pickled pepper recipe.

These are great on pizzas, sandwiches and Mexican dishes like nachos or tacos. The peppers we have this year are really hot, to me at least they are hot. The quick pickle brine I use here is sweeter than I usually make. I think that cuts the heat of the peppers a little.

For about 1 quart of pickled peppers I used a mix of about 10 peppers (inferno banana, Fresno,  jalapeno and 1/2 an onion. You don’t need the onion, but I like it mixed with the peppers. I used white vinegar because I like how it looks but you can use any vinegar you like. I used white sugar for the same reason (I like how it looks) you can use honey or agave or turbinado sugar, it will just look different.

Gather your ingredients.

• 1 cup white vinegar
• 1 cup water
• 1/2 cup sugar
• 1 teaspoon salt
• 1/2 an onion any color (optional)
• 10 large and medium hot peppers sliced thinly, about 4 cups total. I used a mandolin to slice them.

Heat the vinegar, water, sugar and salt until it boils and add the peppers and onions (if using) and remove from the heat.

Let it cool a little and pack it into a jar with a tight fitting lid. These will keep in the refrigerator for at least two months. I like to use the spicy brine for salad dressings or for making tuna or egg salad or deviled eggs. What are you doing with your spicy peppers?

Have a great week. I’ll see you at pickup.

Mo