There’s nothing modern about these heirloom hot peppers, but I had to post them as an ode to our pickle heritage. These garlicky, tangy pickles will be ready just in time for football season’s Bloody Marys, pulled pork sandwiches, and duck confit nachos.
1 lb. hot peppers--any kind you can find (Bulgarian carrot, Bacio di Satana, Serrano, Tabasco, jalapeno, habanero, etc...)
1 Qt. white vinegar
1 cup water
6 Tbs. kosher salt
8 garlic cloves
1 tsp. mustard seeds
1 tsp. Tellicherry peppercorns
3 dill heads
1. Wash peppers and cut an inch-long slit in each one.
2. Simmer vinegar, water, salt, and spices for 5 minutes.
3. Pour hot brine over pickles in a sterilized quart jar. Process for 10 minutes in a hot water canner.
