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Author Notes: I discovered this recipe in Franny’s Cookbook last year and it is such a hit. I use the peppers that I grow, whatever is ripe at the time. Sometimes they are red, sometimes green, sometimes a mix. I grow jalapeño’s, poblano’s, serrano’s, banana peppers and then some. I’ve modified the recipe instructions a bit for my kitchen, but it is essentially the same as the book. I store these in beautiful jars and they make a welcome gift for family and friends. Be careful who you give them to, they tend to want more. —Monica Maloney Heidler
ounces Mixed peppers of your choice*
cup White Wine Vinegar
cup Apple Cider Vinegar
teaspoon Balsamic Vinegar
ounce Small Hot Peppers such as Habanero or Thai Bird, seeded
- Combine the peppers, vinegars, sugar and salt in a 5 quart pan. Bring to a simmer, add the honey and stir to dissolve.
- Remove from heat and cool to room temperature.
- Transfer to jars, cover with the brine, place the lids tightly on the jars, and store in the refrigerator for 1 week.
- The peppers will keep, tightly covered, in the refrigerator for up to one year.
- Note: *Use rubber gloves to handle the peppers to keep the oils from seeping into your hands and burning them.