The sizzling spice of Cayenne Chili peppers preserved as a pickle. Garlic and Cayene pepper in a simple brine to preserve hot peppers all year long.
Pickled Cayenne Chili Recipe
1 lb Cayenne peppers
2 tablespoons pickling salt
1/4 teaspoon allspice
1/4 teaspoon celery seeds
1/2 teaspoon Mustard Seeds
3 cloves of garlic cut in halves
1 1/2 pints vinegar
1 tablespoon granulated sugar
Wash the peppers and place into hot sterilized jars.
Mix the allspice with the celery and mustard seeds.
Pack into the jars then add the garlic.
Place the vinegar, sugar and peppercorns into a non-reactive pan, [See: Reactive vs. non-reactive Cookware] and bring to a boil. Pour over the peppers and seal the jars.