Preserved Hot Cherry Peppers
       by Grace Galanti

Hot cherry peppers are great to have on hand during winter.  I mince them for my vegetable sautes and also add to rice or sauces.  This is essentially pickling, but I refrain from calling it that since mincing small amounts to add heat to the dish does not leave much of a pickle flavor.  Garlic is left whole so it can be used in a variety of ways later.


2 pint boxes hot cherry peppers
2 cups white wine vinegar
8 cloves garlic

1- pint sized Ball jar

Place whole peppers in a pint sized Ball jar.  Add whole garlic cloves in between spaces.  Pour vinegar in jar and seal.  It really is that simple!  Feel free to add herbs of your choice, fresh cardamom seed is a nice addition.