Pickled Cherry Peppers
Ingredients
40 cherry peppers washed, and stems trimmed
2 3/4 cups distilled vinegar (be sure to use 5% acidity)
1 1/3 cups water
1/3 cup honey
2 teaspoons kosher salt
Directions
Prepare hot water bath, including canning jars and lids.
In medium sauce pan combine vinegar, water, honey, and salt.
Bring to a boil reduce heat but keep hot.
Pack peppers into hot jars.
Pour hot brine over jarred peppers, leaving 1/2″ head space.
Wipe rims, add lids and bands, tighten bands snug but not over tight.
Process in hot water bath for 15 minutes, starting timer when water returns to a boil.
After 15 minutes turn off heat and allow jars to rest in bath about 5 minutes.
Remove from water and allow to cool completely.
Check seals, and store. If any jars did not seal, put them in refrigerator and use within a few weeks.
