½ bushel of cherry peppers cut in half down the center of stem
3 cups white sugar.
3 cups olive oil
6 cups water
24 cups cider vinegar
½ cup dried basil
½ cup dried oregano
6 pepper corns per jar
1 Tbsp crushed garlic per jar
18 large canning jars with caps and lids. Sterilized
Instructions
Wash peppers making sure they are free of leaves and debris.
Put a canning pot or a very large pot ½ - ¾ filled with water on to boil.
In a second large pot put the water, oil, vinegar, basil and oregano on to boil. Stirring occasionally.
Cut each pepper in half splitting the stem down the middle. This half stem will become a little handle for the finished peppers.
In each jar, place 1 large Tbsp of minced garlic and 6-10 peppercorns. Then fill each jar with the fresh halved peppers, filling to the brim.
Once your pickling mixture has come to a boil remove from heat. Carefully fill each jar with the mixture. Stir the pot as you ladle to keep mixture from separating.
Once every jar is filled with the liquid, tap them lightly on a table to knock out air bubbles trapped in the peppers. Wipe the rim of each bottle off with a clean dish towel and place sealing caps and lid rings on each.
Once your canning pot has come to a boil, carefully lower the bottles into the water. Water should not cover the bottles as they boil in the water. Work in batches and let bottles boil for 20 minutes.
Allow finished bottles to cool. You will hear each cap pop once as they cool and become sealed.
Enjoy as an appetizer, side or snack. Store unopened bottles in a cool dry place for up to a year. Store opened bottles in the fridge. These also make a great gift. Homemade gifts always seem to mean so much more.
Recipe by Meatless Makeovers at https://www.meatlessmakeovers.com/rick-warhams-pickled-cherry-peppers/