Tuesday, September 15, 2009
2 bay leaves
2 tablespoons whole coriander seeds
3 cloves garlic, peeled and whole
3. Fill the jars: Remove from heat and let cool for five minutes, then pour the brine over the jarred peppers. Place the lid on the jar and let cool. Once cool, refrigerate for at least a week before using, if possible.
Special Thank You to M&H for the birthday gift card that paid for this little experiment! It covered 12 glass jars, that HUGE box of canning salt and vinegar. Looks like I need to do some more pickling!