We do pretty much the same recipe for hot peppers, as well as giardiniera. The peppers I have now are serrano/hababero mix and I love smashing them into my burgers before it goes out to the grill.
*same pickle for red onions and beets
My wife wants to use Pueblo/Hatch chilis when we go to the festival in a few months. It sounds like a solid recipe for any pepper frankly
It is. Pretty well matches what I use for banana, serrano and jalapenos, except mine uses about half the sugar yours calls for. If you want to mix it up, try making Escabeche - similar process/brine, but you add carrots, onion and spices. !
You canning your giardinera? I canned (water bath) about a gallon of it in Oct. of 2023. It has held up well, but my base called for pimento stuffed olives - their oily nature made me a tad nervous. Omitted the olive brine and the oil too.
No canning, I'm the only one that eats it, so maybe a quart at a time. No real.need ti keep it longer term
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