Mini Peppers (7 1/2 cups)
. You can also cut off the tops and take out the seeds if you'd like. (Optional)
Bring a large pot of water to a boil. Add the Mini Peppers and blanch for about 3 minutes. Using a slotted spoon, take the peppers out of the boiling water.
In 3 clean jars (1 quart each), add 2-3 peeled
Garlic (9 cloves)
Pickling Spice (1 1/2 Tbsp)
(optional) to each.
Add the peppers to each jar.
In a medium saucepan, combine
Water (4 1/2 cups)
Granulated Sugar (1 cup)
Distilled White Vinegar (1 cup)
Salt (2 1/2 Tbsp)
Olive Oil (1/2 cup)
, and bring to a boil.
Pour the marinade over the peppers. Seal each jar. (If you want to store them for a longer time, sterilize the jars and lids in boiling water and put the filled jars into a water bath for 15 minutes.)
Let marinate for at least a few days before opening. Enjoy it anytime!