Pickled Hot Cherry Peppers

These spicy pickles are made from fresh hot cherry peppers, which are flavored with bay leaves, garlic, and black peppercorns. For delicious antipasti, serve the pickled peppers over a pillow of burrata cheese or stuff them with cubes of Pecorino Romano.

2 lb hot cherry peppers, washed well and dried
6 cloves garlic, halved
3 dried bay leaves
¾ tsp. whole black peppercorns
4 cups white-wine vinegar (at least 5% acidity)
1 1/3 cups water
¼ cup sugar
1½ tsp. sea salt

Trim cherry pepper stems. Divide peppers, garlic, bay leaves, and peppercorns among 2 quart-size and 1 pint-size sterilized glass jars.

Bring vinegar, water, sugar, and salt to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves. Pour hot pickling liquid over peppers, leaving ¼” headspace at tops. Can in water bath for 15 minutes.

Makes 2 quart-size jars and 1 pint-size jar.