Pickling Hot Peppers & Sweet

[-DEADLY SUSHI-]

Alrighty.... Im out to pickle!
I want to chop up red and yellow bell peppers and pickle them with one or more hot peppers.
Thing is, Im not sure what to pickle them in.

Also.... Im not sure whats a good choice for a hot pepper(s) that I should put in there.

I want a little zing but not death hot.

 

[Juliev]

you posted this a long time ago.. but came across a good recipe.. not sure if it's the kind of thing you were looking for.

Hot stix:

Vegies:

3 med carrots, cut into 3" sticks
1/4 lb fresh green beans, trimmed
1 red or yellow bell pepper, cut into half inch strips
2 garlic cloves
1 small green chile pepper, thinly sliced (wear gloves!)

Pickling mixture:

3/4 cup sugar
1 1/2 tsp salt
1/2 tsp celery seed
1/2 tsp mustard seed
1/4 tsp ginger
1/8 tsp tumeric
4 peppercorns
1 cup white vinegar
3/4 cup water

In med saucepan, bring 2" of water to a boil. Add carrots and green beans. Reduce heat to low; cover and simmer 2-4 min or until carrots are crisp-tender; drain.

Arrange carrots, green beans, bell pepper, garlic and chile pepper in 1 clean, hot 1-qt jar.

In med saucepan, combine all pickling ingredients. Bring to a boil. Reduce heat; simmer 5 min.

Pour mixture over vegies. Run knife down sides of jar to remove air bubbles; cover with tight-fitting lid. Cool to room temperature. Refrigerate for at least 24 hours to blend flavors. Store in fridge for up to a month.