Farmacy And Pickling
Fiesta Peppers
These Fiesta Peppers have just the right amount of crispness, tang, and heat to punch up your favorite Tex-Mex and south-of-the-border recipes, as well as bloody marys, cheese boards, tuna salads, hot dogs, and burgers.
Ingreadient
- 2 cups distilled white vinegar
- 2 cups water
- 2 tablespoons sugar
- 1 tablespoon Ball® Salt for Pickling & Preserving
- 8 garlic cloves
- 2 bay leaves
- 2 teaspoons coriander seeds, divided
- 2 teaspoons peppercorns, divided
- 1 teaspoon cumin seeds, divided
- 3/4 pound serrano or jalapeño peppers, stems trimmed
- 1 cup sliced white onions
- 1 cup sliced carrots
Direction
- In a medium saucepan over medium-high heat, combine the vinegar, water, sugar, and salt and bring to a boil.
- Reduce the heat, add the garlic, and simmer for 5 to 10 minutes while you prepare the remaining ingredients.
- Fill each jar with 1 bay leaf, 1 teaspoon coriander, 1 teaspoon peppercorns, and 1/2 teaspoon cumin.
- Using a sharp knife, make a few slits in each pepper.
- Layer the peppers, onions, and carrots in each jar, leaving about 1/2 inch headspace.
- Remove the saucepan from heat.
- Divide the garlic among the jars and ladle the hot brine over the vegetables.
- Let cool to room temperature.
- Seal with a lid and refrigerate for at least one week before serving.
