Pickled Peppers

I finally finished off the pickled peppers and they were fantastic.

I searched the internet for a simple pickled pepper recipe. It seemed fairly simple and I couldn't find one that  suited my needs so I came up with my own. I slit the sides of the peppers to allow fluid to flow into them and air to escape. I then blanched them in boiling water for a few minutes. I boiled a brine mixture of 50/50 water and vinegar (2 cups of each) with a tbsp of salt and a tbsp of sugar. In a glass container (not a jar but only because I didn't have one) I tossed in a spring of oregano and basil and a spoonful of crushed chilies (just because but they served no purpose). After draining the peppers I laid them out in the container. Then I added the boiling brine: enough to cover the peppers and then a bit more. I used a fork to squish the air out out of the peppers so they would sink into the brine. The whole thing sat on the counter for an hour to cool and then went covered into the fridge.

I was impressed with the taste. And these things are hot but not terribly hot. I would say they're hotter than a jar of hot pickled peppers I can buy at the grocery store. I've seen some recipes that use just vinegar, no water, which seems a little hash to me. And next time I'll skip the herbs. Any flavour they added was overpowered by the peppers.