I've been pickling hot hungarian peppers, jalapenos and habaneros for a long time. I bring the brine to a full boil. I put the peppers and a piece of garlic in hot sterlized jar, ladle the hot brine into the jar, put approximately 1 tablespoon of evoo, and cover with hot sterlized lid and cap. That's it. Let sit for a month before opening. We are opening some jars now from last August and the peppers are nice and crisp. Be sure to wipe lip of jar off before putting on cap. Work quickly with each jar but don't try to do more than one jar at a time. Store in cool, dark area. If you enjoy hot hot, try making hot pepper jelly. Habanero hot pepper jelly served with cream cheese and crackers is the best. Just a dab of jelly though.
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I've been pickling hot hungarian peppers, jalapenos and habaneros for a long time. I bring...