PICKLED CHERRY PEPPERS

3 Tablespoons dill seeds

3 Tablespoons coriander seeds

30 black peppercorns

18 whole cloves

3 Cups white vinegar

1/3 Cup salt

12 cloves garlic, smashed 

Directions: 

Rinse peppers and let dry completely. Cut off the stems near the bases. Cut a slit lengthwise down each pepper. 

Place three 1 pint canning jars on rack in boiling water. Bring to a boil, then remove jars. Equally pack peppers into hot jars, packing up to shoulder. Add 1/3 of each of the coriander, peppercorns and cloves into each jar. 

In saucepan, bring vinegar, salt, garlic, and 3 Cups of water to a boil. Reduce heat and simmer for 3 minutes.

Strain out garlic with a sterilized sieve and pour vinegar mixture into each jar leaving 1/2 inch headspace

With a sterilized spoon, push down on the peppers to release any air from inside the peppers. 

Screw on lids the invert jars for 2 minutes, shaking occasionally. Lay each jar on its side and roll back and forth. Set upright and invert, repeat several times

With lid right side up, remove lid. With the sterilized spoon, again press down on the peppers to remove any air inside. 

Top up with remaining vinegar mixture, if none left, top up with equal parts vinegar and boiled water, leaving 1/2 inch headspace. Screw on lids lightly, then place jars in canner, cover with water and bring to a boil.

Process for 15 minutes. 

Remove jars and let cool, undisturbed for 24 hours

Check for proper seal. Refrigerate any jars that do not have tight seal.