This fun and simple recipe is perfect for those who are new to canning and enjoy a little spice, or for canning aficionados as well as those who grow their own vegetable garden.
Begin by preparing the hot brine. Add the vinegar, water, sugar and any pickling seasonings to a small saucepan and bring it to a full boil.
Remove the brine liquid from the stove top and allow it to cool.
Put on some disposable gloves and wash peppers well under lukewarm water.
If you’re minimizing the spice level, be sure to remove the seeds and membranes of the peppers.
Pre-cook the peppers to open up the flavor of the chilis and ensure they soften up during the pickling process. To do so, heat 1 to 2 tablespoons of avocado oil or olive oil in a large skillet over medium heat.
Place peppers (either whole peppers or sliced peppers) on the hot skillet and sauté, stirring occasionally, until they begin to soften, and the skin begins to turn brown.