Pickled Peppers

3 cups of sliced assorted peppers
2 medium cloves garlic, smashed
1 tbsp black peppercorns
1/2 tsp mustard seed
1 1/4 cup boiling water
1 tbsp pickling salt
1 1/4 cup white vinegar

Add the peppers, garlic, peppercorns, and mustard seed to a clean quart-sized mason jar. In a separate jar, combine the boiling water and salt. Once the salt has dissolved and the water has cooled to room temperature, add the vinegar. Pour the vinegar solution over the peppers and seal the jar. Refrigerate for at least 4-5 days before serving.

Sour Garlic Pickles

1 lb. pickling cucumbers with blossom end removed, sliced into spears or coins
2 medium cloves garlic, smashed
2 tsp dill seed
2 tsp black peppercorns
1/2 tsp mustard seed
1/2 tsp allspice
1/4 tsp coriander
1/4 tsp red pepper
1 cup boiling water
1 tbsp pickling salt
1 cup white vinegar

Add the cucumbers, garlic, and spices to a clean quart-sized mason jar. In a medium bowl or jar, combine the boiling water and salt. Let sit and stir to dissolve, then pour over the cucumbers. Seal and refrigerate for at least 4-5 days before serving. Pickles will keep for ~3 months.