How do you make peppercinis?

- 5 pounds small pickling peppers (such as fresno, serrano, or habanero peppers)

- 1 cup mild white vinegar

- 1/2 cup water

- 1 tablespoon pickling salt

- 1 tablespoon sugar

- 1 teaspoon whole black peppercorns

- 1 teaspoon red pepper flakes

- 1/4 teaspoon garlic powder

- 1/4 teaspoon onion powder

- 1/4 teaspoon fennel seeds

- 1/4 teaspoon coriander seeds

- 1/4 teaspoon mustard seeds

- 1/4 teaspoon celery seeds

- 1/2 cup extra virgin olive oil

Instructions:

1. Prepare the peppers: Wash and dry the peppers. Remove the stems and seeds from the peppers, being careful not to tear the skin. Set the peppers aside.

2. Make the brine: In a large saucepan, combine the vinegar, water, salt, sugar, black peppercorns, red pepper flakes, garlic powder, onion powder, fennel seeds, coriander seeds, mustard seeds, and celery seeds. Bring the brine to a boil over medium-high heat, stirring to dissolve the salt and sugar. Reduce the heat to low and simmer for 5 minutes.

3. Add the peppers: Add the peppers to the brine. Bring the brine back to a boil, then reduce the heat to low and simmer for 5 minutes. Remove the saucepan from the heat and let the peppers cool in the brine for at least 1 hour, or up to overnight.

4. Can the peppers: Transfer the peppers and brine to a clean glass jar. Pour enough extra virgin olive oil into the jar to fully submerge the peppers. Seal the jar and process in a boiling water bath canner for 10 minutes.

5. Let the peppers cool: Let the jar of peppers cool completely in the water bath before removing them to a cool, dark place for storage. The peppers will be ready to eat in 2-3 weeks.