dlyn: Bonus Recipe - Refrigerator Pickled Hot Peppers
The brine:
2 quarts water
1 cup cider or white vinegar
1/2 cup canning & pickling salt
Bring to a boil and stir to make sure salt is completely dissolved. Keep at a low simmer until you use it. This much brine will make about 3 quart jars of pickles. I a batch and a half and came out with the 5 quarts you see here.
You also need 1 or two cloves of garlic for each jar - peeled.
Follow the link for detailed instructions. I just bring the brine to a boil, turn off the heat and toss in the hot pepper rings, and, if desired, slivered sweet onion, carrot pieces, and a couple cloves of garlic. Put all of it in a jar and leave on the counter for 48 hours, then refrigerate. Eat the next day. Should keep for a couple months at least.
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