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Pickling vegetables, especially hot peppers, is a delicious and time-honored method to preserve seasonal produce while enhancing their flavors. Pickled hot peppers add a tangy, spicy kick to your meals and balance flavors with a perfect mix of sour, salty, and heat. In this article, we’ll guide you through a simple process to pickle light green hot peppers, providing you with a tasty condiment that can be enjoyed all year long.
Why Pickled Hot Peppers?
Pickled hot peppers are versatile and can be used in a variety of dishes, from sandwiches and salads to grilled meats and pizzas. They elevate the flavors of any meal, whether you prefer mild heat or fiery spice. Plus, this pickling recipe is quick, easy, and requires basic kitchen ingredients, allowing you to enjoy long-lasting preserved peppers without the need for special equipment.
If you’re growing your own peppers, learn how to prune peppers for maximum production or discover secrets to grow peppers faster and bigger.
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Ingredients:
1 kg of light green hot peppers (any variety)
4 tablespoons of salt
1 tablespoon of sugar
1 liter of water
½ cup of white vinegar
6–8 garlic cloves (optional)
1 lemon (cut into slices)
2 liters of plastic bottles (for initial pickling)
Glass jars (for long-term storage)
Step-by-Step Instructions
1. Prepare the Peppers
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