My friend gave me a large bag of peppers. His friend has been working on them for 6 years to get them just right. They are a cross between a chili de arbol and a serano pepper. They are HOT! Hot hot hot! so what to do with so many beautiful peppers. I have a few ideas up my sleeve but this is the one I made this morning. Pickled peppers.
I packed the jars with some garlic and the peppers. I save jars from mayo or jams or sauces for refrigerator pickles.
Cook in a non-metal pot. 1 cup water, 1 cup vinegar and 1 tablespoon coarse salt. This ratio seems to work well for lots of things. Its kind of my basic go to refrigerator Pickle recipe.
I use this salt but you can use what ever coarse salt you have or like.
once all the salt is dissolved it will boil and it is time to pour over the packed jars.
let cool and then put the lids on. Keep in the fridge well.