1 lb (454 g) Mucci Farms Hot Shots
4 cloves garlic
2 cups water
1 cup white vinegar
1 cup apple cider vinegar
½ cup sugar or honey
2 tsp. kosher salt
2 (580 ml) Weck jars or Mason jars
· Using gloves, thinly slice peppers into â…›” (.32 cm) thick rings; removing seeds
to reduce heat.
· Firmly pack slices into jars along with garlic. In a small saucepan, heat water,
vinegar, sugar and salt until just boiling and sugar has dissolved.
· Carefully pour liquid into jars, top with lids and let cool.
· Will keep refrigerated for up to 2 months.