I love using these on sandwiches, pizzas, wraps or even chopped up and mixed with some cream cheese on a morning bagel.
Occasionally I'll just eat them right out of the jar, good for clearing out the sinuses...
Step 1: Gather
You will need:
1 lb of hot peppers
3 cups of white vinegar
2 cups of water
3 cloves of garlic
3 teaspoons of picking salt (any non-iodized salt)
3 pint jars with lids and rings
Canning rack or canning basket
Large pot (enough room for jars to be covered by 1" boiling water)
Step 2: Sterilize jars
Place your canning rack the large pot (if you don't have a basket) and fill with enough to cover the pint jars once they are added.
Put pot on High heat and bring to a boil
Put the empty jars and rings in the large pot while the water heats to keep them hot.
Step 3: Make the pickling liquid
Measure 3 cups of vinegar and 2 cups of water into the small sauce pot and put on medium heat.
Peel and smash the garlic cloves and toss them in the vinegar mixture.
Heat the mix to boiling.
Step 4: Pepper time
Trim the stems off and slice peppers into rings. I cut somewhere between 1/4" and 1/2"
You can mix different types of peppers or just do one type at a time.
You can keep all the seeds or do your best to shake them out.
They are your peppers, make them how YOU like them!