pickled hot peppers

a few weeks ago we made nachos.
as we were munching away, we all agreed that they needed a little something.
a little heat maybe?
yes. some pickled hot peppers.
the next day we picked some jalepenos and serranos and got pickling.
we are all set now for our next batch of nachos.

pickled hot peppers

jalepanos or serranos whole or sliced
1 sweet red pepper sliced
1 cup apple cider vinegar
1 cup water
1 tbsp peppercorns
3 cloves of garlic, lightly pounded
2 tbsp coarse sea salt
1 tbsp sugar

pack the peppers in a glass jar.
in a saucepan, add the rest of the ingredients and simmer for about 5 minutes.
pour the hot pickling liquid over the peppers and let it rest for a few hours. shake it up a bit so that the peppercorns are evenly distributed.
for a crunchy bite, you can start nibbling on them within a few hours. for a softer texture, let sit for 4-5 days.
keep refrigerated for up to two months or can it according to jar manufacturer’s instructions.