This recipe is easily adaptable if you have a lesser amount of peppers to pickle. Our recipe below used 12 cups of sliced peppers and a corresponding amount of brine to yield 4 quarts of pickled peppers. Just cut back on the brine ingredients if you are processing fewer peppers.
12 cups fresh garden peppers, cored, seeded and cut into strips or slices
1 large red onion, cut into half-moon thin slices
8 large garlic cloves slightly smashed but left whole
2 ½ cups white vinegar
2 cups cider vinegar
4 cups water
½ cup granulated sugar
5 tablespoons kosher salt
4 tablespoons whole black peppercorns
1 tablespoon coriander seeds
1 teaspoon star anise seeds or one whole star anise pod
2 teaspoons juniper berries
1 teaspoon celery seeds
3 bay leaves
Slice all of the peppers and onions and mix together with the garlic in a large bowl. Press into four sterilized quart-sized mason jars.
Heat all of the brine ingredients in a large sauce pan and boil for five minutes.
Pour the liquid into each jar, filling to within ½ inch from the top.
Cover each tightly, and boil jars for ten minutes in a hot water bath to seal, or refrigerate and eat within one month.
For more specific canning instructions, visit FreshPreserving.com.