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
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Ingredients
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8 ounces
Mixed peppers of your choice*
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1 cup
White Wine Vinegar
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1/2 cup
Apple Cider Vinegar
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2 1/2 teaspoons
Honey
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1/4 teaspoon
Balsamic Vinegar
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1/4 cup
Sugar
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1 tablespoon
Salt
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1 ounce
Small Hot Peppers such as Habanero or Thai Bird, seeded
Directions
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Combine the peppers, vinegars, sugar and salt in a 5 quart pan. Bring to a simmer, add the honey and stir to dissolve.
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Remove from heat and cool to room temperature.
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Transfer to jars, cover with the brine, place the lids tightly on the jars, and store in the refrigerator for 1 week.
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The peppers will keep, tightly covered, in the refrigerator for up to one year.
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Note: *Use rubber gloves to handle the peppers to keep the oils from seeping into your hands and burning them.
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