Sunday, September 21, 2008

pickled cherry peppers

pickled cherry peppers The first batch of these is a little softer than I'd like. Next year I'll use a little more salt and a water bath canner instead of the pressure canner.
I like these for their simplicity. They only contain a 1:1 ration of vinegar & water, cherry peppers, salt, a bay leaf, mustard seed and a clove of garlic.
cherry peppers

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