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Pickled Mixed Hot Peppers

Turn Hot Shots into pickled peppers to spice up your meals. These peppers are the perfect topping for your favourite sandwiches, pizza, burgers and wraps, or as an edible garnish.
Servings: 2jars
Print Recipe
  • 1 lb (454 g) Mucci Farms Hot Shots Mixed Hot Peppers

  • 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 ⅛” (.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.

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