Fiesta Peppers, for Can-It-Forward Day
From Ball Fresh Preserver, Garden Betty
Yield: Makes 2 quarts
Ingredients
- 2
cups distilled white vinegar
- 2
cups water
- 2
tablespoons sugar
- 1
tablespoon Ball® Salt for Pickling & Preserving
- 8
garlic cloves
- 2
bay leaves
- 2
teaspoons coriander seeds, divided
- 2
teaspoons peppercorns, divided
- 1
teaspoon cumin seeds, divided
- ¾
pound serrano or jalapeño peppers, stems trimmed
- 1
cup sliced white onions
- 1
cup sliced carrots
Instructions
1. In a medium saucepan over medium-high heat, combine the vinegar, water, sugar, and salt and bring to a boil. Reduce the heat, add the garlic, and simmer for 5 to 10 minutes while you prepare the remaining ingredients.
2. Fill each jar with 1 bay leaf, 1 teaspoon coriander, 1 teaspoon peppercorns, and ½ teaspoon cumin.
3. Using a sharp knife, make a few slits in each pepper. Layer the peppers, onions, and carrots in each jar, leaving about ½ inch headspace.
4. Remove the saucepan from heat. Divide the garlic among the jars and ladle the hot brine over the vegetables. Let cool to room temperature. Seal with a lid and refrigerate for at least one week before serving.