Pickled Peppers

      Autumn is near and I love having a closet full of conserved veggies prepared for the winter. Hot peppers are great with winter soups; they melt you inside out. Here’s a super easy method for conserving peppers that also works for other veggies, too.

Ingredients: 

• Hot peppers ( I used about 20 , but you can use as many as you can fit in your jar)
• 4 bay leaves
• 6-7 dry pepper berries (or  ½ tsp ground pepper)
• 1 tsp salt
• Apple vinegar - ⅓ of your jar
• Water - ⅔ of your jar

Directions:

Place the peppers in a clean jar (see note below). Stuff the bay leaves and add the dry pepper berries.

Boil the vinegar with the water in a pot, and add the salt. When boiling, remove the pan from the heat and pour the liquid in the jar, over the peppers. Don’t forget to place a knife’s blade under the jar so the jar won’t crack. This is it, as simple as that. You can eat the pickled peppers with vegetable soups and salads, but remember—they are spicy!

Note: The jar has to be sterilized. In order to do this you have to heat your oven at 428ºF and place the jar in there for about 15 minutes.