This all started when we went to the garden center and the baby asked us to bring back something orange, which is his favourite color. We picked up orange flowers and orange peppers. The peppers ended up being very hot and so I decided to pickle the first batch of them.

Ingredients

• Enough Peppers To Fill A Jar
• 1 Cup Water
• 1 Cup White Vinegar
• 1/2 Teaspoon Cracked Black Peppercorns
• 1 Teaspoon Fresh Dill
• 2 to 3 cloves of garlic cut in half’s
• 1 Tablespoon Sea Salt
• 1 Tablespoon Sugar

Direction

Step 1 Heat water and white vinegar until it starts to boil.

Step 2 Add in salt and sugar and stir until fully dissolved

Step 3 Add peppercorns, dill, and garlic in the jar, then add the peppers.

Step 4 Pour hot water and vinegar mixture over peppers and close the jar.

Step 5 Let cool to room temperature and place in the refrigerator. Wait 1 to 2 days before consuming. Eat within a week or two of making.

Note: This recipe is for a fast pickle recipe and is not meant to be used as a canning recipe for long term storage. This recipe is for short term and consuming right away. Use your best judgment, if you think the peppers have gone bad at anytime or if the liquid turns cloudy after a few days do not eat it.