I am still putting away things that I grew over the summer. This year, I had a real nice crop of anaheim peppers. For reasons that I don’t understand, this batch was way hotter than what I usually get at the grocery store, but I guess that is not so unusual for peppers. These were just the right heat for me to make hot and sweet pepper pickles. There was no recipe that I could find, so I basically made them like Thai cucumber pickles (or my best guess as to how they are made). If you are like me and like to be hit all at once with hot, sweet, salty, bitter and sour, then these are for you. They are also really easy to make.
6 Anaheim peppers, cut cross-wise into discs (any pepper that is mild to seriously hot will do here, so adjust according to your heat tolerance)
3 cloves garlic, peeled and coarsely pounded
2 cups vinegar
1/2-2/3 cup sugar
1-1 1/2 tsp Diamond kosher salt (You will want less of any other type of kosher or table salt)
1. Put the vinegar, sugar and salt in a large sauce pan and bring to a boil.
2. Add the garlic and peppers, turn off the fire ( If you boil the peppers, they lose their color).
3. Taste and adjust the salt and sugar. Store in a non reactive container in the fridge.