Hot Cherry Bombs

This week at the grocery store we came across these interesting round globe-like peppers called “cherry bombs” and because they were different we walked away with a small bag.  Just enough to pickle one 1.5 litre jar!

RECIPE FOR PICKLED HOT CHERRY BOMBS:

• Makes 1 x 1.5L jar
• 15 Cherry Bombs
• 8 Jalapeno Peppers
• Wash cherry bombs and prick with a fork in several places
• Wash jalapeno peppers and cut the tips off
• In a hot sterilized 1.5 litre jar put 2 cloves sliced garlic and 10 pepper corns; pack peppers to within a generous 1/2 inch of top of jar
• Bring brine to a boil.  Brine consists of 4 cups white vinegar& 1.5 cups water
• Laddle hot brine into jar
• Note: you will have to wait until the peppers fill with the brine before processing.  Continue to top up brine until peppers are full of liquid leaving 1/2 headspace
• Add sterilized lids and screw bands. Process for 10 minutes, remove lid and let jars stand for 5 minutes before removing

In a month you are going to have one hell of a hot fiery treat!

Put up Total:

• 1 x 1.5L regular mason jar