Pickled Peppers ingredients
Makes 4 (1-QT) jars1 Tbsp mustard seeds
1 Tbsp coriander seeds
1 Tbsp fennel seeds
1 Tbsp whole peppercorns
1 Tbsp cumin seeds
1 Tbsp dried thyme
2-3 bay leaves (optional)
8 cups white wine vinegar
8 cups water
4 cups sugar
1/2 cup salt
About 10 or more cups peppers
1 cup peeled and thinly sliced carrot
1 cup thinly sliced red onion
Dill or other fresh herbs (optional)
Toast the dried spices in a large pot for about 2 minutes, until they begin to exude their aroma, stirring constantly.
Add the liquids, sugar and salt, and bring to a boil. Turn off the heat and let steep for about 30 minutes.
Pack the vegetables into 4 quart-sized mason jars (or more if you have additional peppers) along with any additional herbs.
Pour the liquid over the peppers; add any desired vegetable counterparts (e.g., sliced red onion, garlic, sliced carrots).
Store in the refrigerator for 6 months or process the jars in a hot water bath and store them on the shelf.