The Brine:
1-1/3 cup water
2-3/4 TBS white vinegar
1-1/3 TBS kosher salt
Bring to a boil and stir to make sure salt is completely dissolved. Keep at a low simmer until you use it. This much brine will make about 1 pint jar of pickles.
1-1/3 cup water
2-3/4 TBS white vinegar
1-1/3 TBS kosher salt
Bring to a boil and stir to make sure salt is completely dissolved. Keep at a low simmer until you use it. This much brine will make about 1 pint jar of pickles.
Other
Ingredients:
Garlic, 1 to 2 cloves, peeled
Hot Peppers, sliced (any kind)
Garlic, 1 to 2 cloves, peeled
Hot Peppers, sliced (any kind)
Directions:
Place 1 to 2 cloves of garlic in bottom of pint jar. Pack jar to top with sliced hot peppers. Fill jar to top with hot brine. Secure lid on jar. Allow to sit on counter for 48 hours before refrigerating. Allow them to sit in refrigerator for 2 weeks before eating. They should keep (unopened) for 3 to 4 months.
Optional:
For Hot Carrots, add sliced carrots and sliced onions to sliced jalapenos and garlic.
