Pickled Chili Peppers Medley

Here is a simple yet very effective recipe for pickling as many chili peppers as you'd like to. We had an incredible harvest this year, and while we often like to separate our chili peppers into different jars, we also wanted a nice mixture for other uses. This recipe will make you about a quart of the good stuff.

Pickled Chili Peppers Medley

Ingredients

• 14-16 ounces mixed chili pepper, sliced
• 1 small yellow onion, sliced
• 2 cups white vinegar
• 1 tablespoon sugar
• 1 tablespoon pickling salt
• 1 tsp dried basil
• 2 large bay leaves
• 1 tablespoon olive oil

Cooking Directions

1. To a large pot, add vinegar, sugar, salt, basil and bay leaves. Bring to a boil.
2. Reduce heat to simmer. Add chili peppers and onions, then remove from heat. Allow to cool.
3. Pour into a sealable quart container. Pour oil on top and seal.
4. Refrigerate.

NOTE: This will last you 2-3 weeks in the refrigerator. Enjoy!