Title: Pickled Cherry Peppers
Categories: Pickle Canning
Yield: 4 Pints

2	lb	Hot cherry peppers
1	qt	Water
1	qt	White vinegar
2	cl	Garlic
2	ts	Mustard seed
4	sm	Bay leaves

Wash the peppers. With the tip of a sharp knife, make a small slit near the stem of each pepper (enough to let brine into the middle of the pepper and prevent it from bursting during processing. Trim excess stems, but leave the crown and a bit of stem on the pepper.

Mix vinegar and water in a non-reactive saucepan. Add salt and set to heat. Bring up to a simmer.

Peel the garlic and split the cloves in two lengthwise. Into the bottom of each of four hot, sterilized pint jars, put half a clove of garlic, half a teaspoon of mustard seed, and a small bay leaf. Pack in the uncooked peppers as tightly as possible. Pour in the hot brine to within a quarter-inch of the jar rims. Cover and process 15 minutes in a boiling water bath.

Dave Sacerdote From: Dave Sacerdote Date: 22 Apr 97 National Cooking Echo Ä

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