Warm-your-insides Hot Cherry Peppers

On cool weather weekends, a good pot roast with hot cherry peppers on the side is a family favorite around our house. This year the peppers will be from our garden instead of the grocer's shelf.

Preserving food was a fact of life years ago. Today it's an artful craft resurging in popularity. Bringing freshness to the family table from the family garden creates an intimate relationship with our food.  And the taste can't be beat.

It won't be long now!

2 pounds raw hot cherry peppers, mixed green and red
3 cups vinegar
1 cup water
2 cloves garlic, crushed

Leave peppers whole, cutting stems close to the top. Set aside. Combine vinegar, water and garlic in a large saucepan. bring to a boil, reduce heat to medium-low and simme five minutes. Strain out garlic. Pack peppers into hot pint jars, leaving 1/4 inch headspace. Ladle hot liquid over peppers leaving the headspace. Press down on the peppers with the back of a spoon to release bubbles. Adjust two piece caps. Process ten minutes in a boiling water bath. Makes 3 pints.


  1. Oh--I might just have to make these (if I can find the right peppers). They're one of my favorite things...... Thank you!


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