This pickling recipe is a traditional Filipino way of pickling peppers that my Mom and Dad taught me when I was small. You will need;
1 peck of peppers
1 tsp of black peppercorns
1/2 tsp of salt
1 clove of garlic
and enough white vinegar to fill up the jar
1 peck of peppers
1 tsp of black peppercorns
1/2 tsp of salt
1 clove of garlic
and enough white vinegar to fill up the jar
The peppers can stay in the jar for 2 days to even 2 years. I actually messed up by filling the whole jar with vinegar. Filipinos will actually use the vinegar more than the peppers itself, I use the peppers when ever I can during a meal since I love spicy foods. It has a bit of a sour taste but has a better kick before it was pickled. What I would do is add sriracha sauce and paprika so the peppers will infuse in it so it could even get a bigger kick. Those picked pickled peck of peppers that were picked to be pickled for my pickling project now have a pinch of paprika. Now they would be a hand picked pickled peck of peppers infused with paprika were picked to be pickled for my pickling project ( say that 3 times fast ) .