Homemade Pickled Peppers

Making pickled peppers is easy.

Making your own pickled peppers can help save you money at the grocery store or farmers market. It also is a much healthier alternative to commercial pickled peppers because homemade ones contain no corn syrup or artificial preservatives. Starting with about 10 fresh, unblemished peppers of any type is best. Spice up this simple, no-fuss recipe for pickled peppers by using your own personal preferences to add your own flair or touch to it.

Instructions

1. Clean and wash each pepper you have picked to pickle. Cut the peppers into 1-inch pieces. Clean an onion and remove its skin. Cut the onion into slices about 1/2 inch thick. Combine the peppers and onion in a large mixing bowl and set them aside.

2. Lay a piece of cheesecloth flat and, in the center, place your mixed pickling spices, cumin powder and celery seed. Bring the four corners of the cheesecloth up so that it creates a bundle. Tie it closed with a bread tie or piece of poultry string.

3. Mix the vinegar, sugar and water in a saucepan over medium heat. Place the spice bundle into the pan with the vinegar mixture. Bring it to a boil and let the mixture boil for 1 minute.

4. Pour the vinegar mixture over the peppers and onion in the bowl. Remove the bread tie or poultry string from the spices in the cheesecloth bundle and pour them into the bowl. Place the pickled peppers into a jar with a lid and refrigerate; they can be stored for up to one month.

Tags: pickled peppers, into with, peppers into, peppers onion, poultry string, vinegar mixture