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Step 1
Sterilize your canning jars and have them ready to use. Cut peppers and set aside until ready to use.
Step 2
Place half of the vinegar in a large pot, add cold water, garlic, and bay leaves. Set on medium-high heat and bring to a boil then add the salt.
Step 3
Add sliced peppers and stir for 1-2 minutes. Turn off heat and cover the pot.
Step 4
Allow to sit for about 10-12 minutes. The peppers will soften a little bit with still a nice crunch too.
Step 5
Place a clean kitchen towel on a working surface. Remove the peppers from the water and place them on a single layer on the towel.
Step 6
Pat peppers dry as much as possible with clean paper towels.
Step 7
Fill jars with the peppers, adding some peppercorns, bay leaves, and garlic.
Step 8
Fill the jars with the remaining vinegar and press the peppers with a clean spoon so are covered by the vinegar.
Step 9
Use a toothpick to burst the bubbles in the liquid and prevent the peppers from spoiling. Close the lids and place the jars in a dry, cool and dark place for 30 days before consuming. You can eat them 2 weeks after making, but the longer they sit the better they will taste.