LeGourmetTV Is Now Glen & Friends Cooking!This is a quick hot pickled pepper recipe that's easy to prepare and ready to eat in a few of days. These are great in salads, or with a sandwich.Ingredients:500g or enough peppers to fill a large wide mouth Mason jarsome little carrots2.5 cups of water2.5 cups of vinegar (mixed white with rice & cider)2 Tbsp of peppercorns2 Bay Leaves2 Tbsp coriander4 cloves garlic2 Tbsp dried chopped onion3 Tbsp sugar3 Tbsp saltOur Lacto Fermented Pickles: https://youtu.be/1vVAPX6-disMethod:Poke holes in peppers. Combine your liquid and remaining spices in a pot and bring to a boil. Reduce the heat and simmer for 5 to 10 minutes, then let cool slightly. Pack the peppers & carrots into a sterilized wide mouth 1.5L Mason jar. Pour the pickling liquid over the peppers, put on a lid and stick in the fridge.**This is a fridge pickle - they are NOT shelf stable, must be kept refrigerated and must be eaten with 2-3 months. We cover all aspects of food.-~-~~-~~~-~~-~-Please watch: "