Honeyed Cayenne Chiles
Cayenne is a red or green hot chili pepper used to flavor chile food dishes and is also used for medicinal purposes. Named for the city of Cayenne in French Guiana, it is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others.
1 1/4 lb cayenne chiles, stemmed and sliced into no large tha 1/4-inch rings
1/2 tsp black or yellow mustard seeds
1/2 tsp whole coriander seeds
5 whole cloves
5 whole allspice berries
3/4 quart apple cider vinegar
1 1/4 Tbsp honey
1 1/2 tsp sea salt
2 small garlic cloves, sliced
4 whole bay leaves (make sure they still smell like bay)
12 black peppercorns
2 Tbsp olive oil
1/2 pint mason jars
Yield: 2 pints
Prepare canning pot and jars. no need to sterilize, but make sure jars get warm.
Place mustard seeds, coriander seeds, allspice and cloves in a spice bag, tea ball, or tie in a small snitch of cheese cloth.
Combine vinegar, honey, & salt in a medium sauce pan, add spice bag. bring to the boil. when just boiling, add sliced chiles and bring back up to a simmer.
Take all four 1/2 pint jars out of the canner and place right side up on a towel. divide the garlic and peppercorns evenly between jars. fill each jar 1/4 of the way full with chiles and add one bay leaf to each jar, placing it against the side and tucking the tip into the chiles to steady the leaf against the side. add the rest of the chiles evenly between jars. pour in the vinegar mixture, filling each jar to just under a 1/2 inch head space.
Slide a plastic knife, chopstick, or small spatula around the inside rim of jar, and tap it gently on the counter to loosen any air bubbles. drizzle 1 & 1/2 teaspoon of olive oil into each of the jars. wipe the rims clean with a wet paper towel and place the two piece lids on.
Hot water bath process for 10 minutes.
You must wait to eat these pickles for three weeks.