Whenever I have more hot peppers than I need, I pickle the leftovers.  I use pickled peppers in cooking where I would use fresh – in soups, stews, sauteed dishes, etc.  Pickling retains the heat and adds a bit of tangy sourness.

For this recipe you’ll need:

• Fresh hot peppers
• Canning jars (enough to hold the peppers)
• Basic pickling liquid (enough to fill the jars)

Prepare a basic pickling liquid and let the solution cool to room temperature.

Sterilize the canning jars and lids.

Fill the jars with peppers.  Really cram the peppers in, leaving about 1 inch of space at the top of the jars.  Add enough pickling liquid to cover the peppers.  Screw on the lids.

Store in the refrigerator for at least 1 month before using.  The peppers will stay crisp for about 6 months.

Enjoy!