Ingredients
Scale
- 1 cup distilled white vinegar
- 1 tablespoon sugar
- 1 teaspoon kosher sale
- clove garlic
- peppercorns
- 1 teaspoon olive oil, optional for extra hot pepper sauce
- about 30 small peppers
Instructions
- Clean jars, and lids. Keep warm.
- Mix together sugar, salt, vinegar, and optional olive oil in a stainless steel saucepan.
- Cook over medium heat until it begins to boil.
- Fill jar with peppers, a sliver of garlic and a few peppercorns. Pour hot vinegar mixture over the peppers. Leave about 1 inch of headspace from the top of the jar
- Remove air bubbles in the jar by tilting jar slightly to allow bubbles to escape as press peppers against opposite side of the jar.
- Wipe jar rim to clean. Place plastic pour lid on top of jar, then add cap.
- Store in dark, cool cabinet or pantry for up to a year.