• 1 lb. chili peppers, serrano (or variety you like)
  • 1/4 tsp. allspice
  • 1/4 tsp. celery seeds
  • 1/2 tsp. mustard seeds
  • 2 Tbsp cooking salt
  • 3 cloves garlic, cut in half if large
  • 1½ pints vinegar
  • 1 Tbsp. sugar
  • 8 peppercorns

Wash peppers and place in sterilized jars. Mix allspice, celery seed, mustard seed and salt. Add garlic and toss. Place vinegar, sugar and peppercorns into pan and bring to a boil. Pour over peppers and seal jars. Jars cure after 4-6 weeks. This must be kept in the refrigerator or used immediately.

Note: Pickling mixture can be used with a variety of vegetables such as: carrots, cauliflower, cabbage, beets, etc. to name a few.

Jo Ann Tezduyar