Foraging Fridays: Pickled Hot Peppers

What You Need:

Celery Seed
Mustard Seed
Peppers of your choosing
White Distilled/Apple Cider Vinegar

What You Do:

Bring to a boil apple cider vinegar, white distilled vinegar, salt, pepper, garlic, celery seeds and mustard seeds in a pot on the stove. Stir and let cool for 2 minutes.

Cut peppers into slices and fill glass jar with the peppers. Pour hot liquid into the jar and seal.  Allow the jar to cool, store in a cool dark place.  Enjoy when you’re ready!

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