Pickled Peppers

4 cups Aji Dulce peppers (or other peppers)

4 cloves garlic, sliced in half

1 3/4 cup white vinegar

3/4 cup water

1 Tbsp. sugar

1/2 tsp. salt

Optional seasonings:

1 bay leaf

1 to 2 tsp. whole coriander seed

1 to 2 tsp. cloves

1 to 2 tsp. peppercorns

1 to 2 tsp. whole cumin seed

1 to 2 tsp. whole mustard seed

1 to 2 tsp. whole dill seed

Fresh or dried dill or other herbs

 

Add the chiles and garlic to a sanitized 1 quart jar.  Heat the vinegar, water, sugar, and salt along with desired added seasonings in a small saucepan until sugar and salt are dissolved.  Pour the vinegar mixture over the peppers and allow the contents of the jar to cool to room temperature.  Seal the jar and refrigerate.  Pickled peppers will stay fresh in an air-tight jar for up to one month. 

 

Other vegetables can also be pickled in this way such as green beans, carrots, or cauliflower